Roasted Red Pepper, Corn And Garbanzo Bean Salad Recipe - Cooking Index
Roasted Red Pepper, Corn And Garbanzo Bean Salad Recipe - Cooking Index
| 2 | Garbanzo beans - (15 oz ea) | |
| 1 | Guiltless Gourmet roasted red | |
| Pepper salsa - (16 oz) | ||
| 1 cup | 62g / 2.2oz | Frozen whole kernel corn - thawed, drained |
| 2 | Green onions - thinly sliced | |
| 8 | Lettuce leaves | |
| Fresh tomato wedges - (optional) | ||
| Sunflower sprouts - (optional) |
Rinse and drain beans well; place in 2-quart casserole dish. Add roasted red pepper salsa, corn and onions; stir to combine. Cover and refrigerate 1 hour or up to 24 hours.
To serve, line serving platter with lettuce. Spoon bean mixture over top. Garnish with tomatoes and sprouts, if desired.
This recipe yields 8 servings.
Exchanges Per Serving: 2 Starch, 1/2 Vegetable.
Nutrition Facts: Calories 174; Calories from Fat 9%; Total Fat 2g; Saturated Fat 0g; Protein 9g; Carbohydrates 32g; Cholesterol 0mg; Sodium 268mg; Dietary Fiber 1g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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