Yield: 8 Servings
Measure | Ingredient |
---|---|
15 ounces | Garbanzo beans, rinsed/drained |
1 medium | Cucumber, sliced/quartered |
½ cup | Sliced ripe olives |
⅓ cup | Chopped red onion |
¼ cup | Minced fresh parsley |
3 tablespoons | Vegetable oil |
3 tablespoons | Red wine vinegar |
1 tablespoon | Sugar |
1 tablespoon | Fresh lemon juice |
2 \N | Cloves garlic, minced |
½ teaspoon | Grated lemon peel |
¼ teaspoon | Salt, optional |
⅛ teaspoon | Pepper |
In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with a tight-fitting lid, combine remaining ingredients; shake well.
Pour over vegetables and toss. Serve immediately or chill up to 24 hours.
Yield: 8 servings. Diabetic Exchange: One ½ cup serving, prepared without salt : 1½ fat, 1 starch 145 calories, 251 mg. sodium, 0 cholesterol, 18 gr. carbohydrate, 4 gr. protein, 8 gr. fat. Submitted by Sharon Semph, Victorville, CA MC formatting by bobbi744@...
Recipe by: Taste of Home Magazine, Aug/Sept. '96, p. 11 Posted to MC-Recipe Digest V1 #510 by Roberta Banghart <bobbi744@...> on Mar 11, 1997