Pepper and Black Bean Salad
Great by itself or served as a side dish.
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)
18g Dietary Fiber
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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