Bean and Pea Salad
1 (16 ounce) package frozen peas, thawed
In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.
Per Serving: 141 Calories; trace Fat (2.1% calories from fat); trace Saturated Fat; 4g Protein; 33g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 196mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Other Carbohydrates.
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