Cathy's tomato-bean salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Garbanzo beans; rinsed and drained (15 ounces) |
| 4 | larges | Ripe tomatoes; thickly sliced |
| 1 | cup | Thinly sliced red onion |
| 1 | can | Medium pitted ripe olives; drained and halved (6 ounces) |
| ½ | cup | Olive oil |
| 5 | larges | Fresh basil leaves; snipped or, up to 6 |
| 1 | tablespoon | Dried basil |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Garlic powder |
Directions
In a large salad bowl, layer beans, tomatoes, onion and olives. Combine all remaining ingredients; pour over vegetables. Cover and chill at least 3 hours or overnight. Serve chilled or at room temperature. Yield: 8 servings.
Exchanges: 2 Fat, 1 Starch, 1 Vegetable Nutritional Information Serving Size: ⅛ recipe Calories: 178 Sodium: 333 mg Cholesterol: 0 Carbohydrate: 19 gm Protein: 4 gm Fat: 10 gm
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/18/98 Posted on Kitmailbox 8-15-98 by bobbi744@... ICQ#2099532 BOBBIE'S NOTES : This was wonderful. I added a little salt.
Recipe by: Down-Home Diabetic Cookbook Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Aug 15, 1998, converted by MM_Buster v2.0l.
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