Garbanzo Bean Salad
|Dried garbanzo beans||1⁄2 Pound|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped|
|Green onions||1⁄2 Cup (8 tbs), sliced|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Diced pimento||2 Ounce, drained (1 jar)|
|Reduced calorie italian salad dressing||2⁄3 Cup (10.67 tbs)|
|Pepper||1⁄4 Teaspoon, freshly ground|
Sort and wash beans.
In a large heavy saucepan place beans.
Add enough water to cover by 2 inches.
Let stand overnight.
Add water to cover.
Bring to a boil over medium-high heat; reduce heat.
Simmer for 1 hour or until beans are tender.
Drain and cool.
In a large bowl combine beans, celery, green pepper, green onions, parsley and pimento.
Add salad dressing and pepper; mix well.
Chill for several hours to overnight, stirring occasionally.
On salad plates arrange lettuce leaves.
Onto lettuce leaves spoon salad using slotted spoon.
Serving size: Complete recipe
Calories 910 Calories from Fat 119
% Daily Value*
Total Fat 14 g21.8%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 750 mg31.3%
Total Carbohydrates 155 g51.7%
Dietary Fiber 44.2 g176.8%
Sugars 35.5 g
Protein 47 g93.5%
Vitamin A 111.6% Vitamin C 179.6%
Calcium 32.2% Iron 91%
*Based on a 2000 Calorie diet