Saturday, March 22, 2008

Calico Salad

Today I made this tasty vegetable salad. I'm not a big fan of vinegar so I just used a little.

Calico Salad

15 ounces chickpeas, canned
14 1/2 ounces French-style green beans
1/2 cup frozen peas
1 1/2 cups celery, sliced
15 ounces white corn, canned, drained
2 ounces pimientos
1/4 cup white wine vinegar
1/2 cup Splenda
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil

In a medium bowl combine chickpeas, green beans, peas, celery, corn, and pimientos. In a measuring cup combine vinegar, Splenda salt, pepper, and olive oil. Pour vinegar mixture over vegetables and combine well. Refrigerate until ready to serve.
Yield: 7 servings (6 cups). Per serving=
160 Calories; 3g Fat (15.9% calories from fat); 6g Protein; 30g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 422mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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