15 oz Garbanzo beans, rinsed/drained
1 medium Cucumber, sliced/quartered
1/2 cup Sliced ripe olives
1/3 cup Chopped red onion
1/4 cup Minced fresh parsley
3 tbsp Vegetable oil
3 tbsp Red wine vinegar
1 tbsp Sugar
1 tbsp Fresh lemon juice
2 Cloves garlic, minced
1/2 tsp Grated lemon peel
1/4 tsp Salt, optional
1/8 tsp Pepper
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In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours. Yield: 8 servings. Diabetic Exchange: One 1/2 cup serving, prepared without salt : 1 1/2 fat, 1 starch 145 calories, 251 mg. sodium, 0 cholesterol, 18 gr. carbohydrate, 4 gr. protein, 8 gr. fat. Submitted by Sharon Semph, Victorville, CA MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Aug/Sept. '96, p. 11 Posted to MC-Recipe Digest V1 #510 by Roberta Banghart <bobbi744@sojourn.com> on Mar 11, 1997
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