Pepper and Black Bean Salad
Great by itself or served as a side dish.

Servings: 4

• 2 large red bell peppers, diced
• 1 - 15 ounce can small black beans, rinsed, well drained
• 1/2 cup chopped yellow bell pepper
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh Italian parsley leaves, chopped
• 1/4 cup fresh basil, sliced or chopped
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon lemon zest

Combine all ingredients in large bowl; toss to blend. Season to taste with salt and pepper. Cover and chill, for 1 to 2 hours. Serve chilled or let stand 30 minutes at room temperature before serving.

Per Serving: 425 Calories
5g Fat (10.5% calories from fat)
24g Protein
74g Carbohydrate
18g Dietary Fiber
0mg Cholesterol
10mg Sodium
Exchanges: 4 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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