Recipe Collection |  Share a Recipe 

Submitted by: Jolene Koval from Ontario, Canada
Originally shared on the web 10/05/2017

15-oz. can low-sodium garbanzo beans, drained and rinsed
1 red pepper, diced
1 c. kale, finely shredded
1 zucchini, chopped
1 ear corn, kernels cut off, or 1/3 c. frozen corn, thawed
1/4 c. reduced-fat Italian salad dressing

In a salad bowl, combine beans and vegetables. Drizzle with salad dressing; toss to mix. Let stand 15 minutes before serving to allow flavors to blend. Makes 6 servings.

Nutrition Per Serving: 149 calories, 3g fat, 0g sat fat, 0mg cholesterol, 14mg sodium, 25g carbohydrate, 6g fiber, 5g sugars, 7g protein. Exchanges: 1½ starch; ½ very lean meat; ½ vegetable