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Chinese Bean and Vegetable Salad

Source of Recipe

Source: Star Tribune - Mpls/St. Paul
Exchanges
Serves 4.

• 1 (15-oz.) can garbanzo beans, rinsed and drained
• 1/2 red bell pepper, chopped
• 1/2 c. chopped celery
• 1/2 c. chopped carrots
• 2 green onions, chopped
• 3 tbsp. chopped flat-leaf parsley
• 3 tbsp. rice vinegar
• 3 tbsp. water
• 2 tbsp. dark sesame oil
• 2 tsp. miso paste
• Dash of cayenne pepper, optional

In large bowl, combine beans, bell pepper, celery, carrots, onions and parsley.

In small bowl, mix together vinegar, water, sesame oil, miso and cayenne until miso dissolves. Pour over vegetables. Toss well to coat vegetables and beans
with marinade. Let stand at room temperature 30 minutes, stirring occasionally.

One serving equals: Calories 150...Carbohydrates 24 g...Protein 7 g...Fat 4 g (saturated fat 0 g)...Cholesterol 0 mg...Sodium 223 mg...Calcium 56 mg...fiber 5 g ++++ Exchanges: 2 vegetable, 1 bread/ starch, 1 fat.