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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


Recipe



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.