2 Bean Pepper Salad
This is a whole new way to enjoy bean salad. Make this one and
take it with you for lunch or serve it for dinner.
2 cups green beans, frozen, thawed
1 cup canned black beans, drained
1/2 red pepper, chopped
1 tomato, cored and chopped
1 Tbsp olive oil
2 Tbsp flavored vinegar
1 tsp Italian seasoning mix
4 Tbsp slivered almonds, toasted
Toss all ingredients except almonds in a medium-sized mixing bowl.
Refrigerate until ready to serve, up to 24 hours. Top with toasted
Serves 4. Each 3/4 cup serving: 145 calories, 7.5 g fat, <1 g
saturated fat, 0 mg cholesterol, 135 mg sodium, 18 mg carbohydrate,
6.5 g fiber, 6 g protein.
Diabetic Exchange: 1 starch, 1 vegetable.
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