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    Confetti Bean Salad

    Source of Recipe

    WW Boards

    Recipe Introduction

    10 Servings ( 1 Cup ); 2 Points per serving

    List of Ingredients

    2 cups canned kidney beans -- rinsed and drained (1 can)
    2 cups canned chickpeas -- rinsed and drained (1 can)
    14 1/2 ounces Italian diced tomatoes -- drained (1 can)
    1 1/2 cups frozen peas
    1 1/2 cups frozen corn
    1/2 cup chopped onions
    1/2 cup chopped green pepper
    3 tablespoons red wine vinegar OR 3 tablespoons cider vinegar
    2 tablespoons olive oil OR 2 tablespoons canola oil
    1/2 teaspoon salt
    1/4 teaspoon pepper


    In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.
    Yield 10 servings.

    Per Serving: 180 Calories; 4g Fat (18.0% calories from fat); 7g Protein; 31g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 540mg Sodium.




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