Garbanzo cucumber salad
8 Servings
Ingredients
| Quantity | 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 | Cloves garlic, minced | |
| ½ | teaspoon | Grated lemon peel |
| ¼ | teaspoon | Salt, optional |
| ⅛ | teaspoon | Pepper |
Directions
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