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Confetti Bean Salad

Serving Size : 12

Categories : salad

4 cans of beans, drained and rinsed
        (I used black beans, northern beans, purple hull peas, and lima)
1 can whole kernel corn, drained
small can mushroom pieces, drained
4-6 "green veggies," cut into bean-sized dice
        (I used 1/2 cucumber,
        1/2 green pepper, 
        2 green onions (or about 1/4 c other onion),
        1 zucchini,
        1 yellow squash)
1 t celery seed
1 dill pickle
2 T olive oil
4-6 T balsamic vinegar (or white, wine, or cider)
sweetener equivalent to 1/2 C sugar (Sweet'n'Low=1/2 T)

Combine all ingredients in a 3 quart bowl. If the bowl isn't quite full (leaving just enough room to stir!), add more "green" veggies. Other spices could be interesting. Cover and chill. It's probably best to allow the salad to warm slightly before eating.

Serving size is 1 cup.
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168 calories     3 g fat     5.8 g fiber     3 points
 

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Recipe index: Recipes for Success

Nutritional information is based on all information available to me at the time of publication. I now calculate points using the 2001 Weight Watchers information. Verify that your ingredients yield the same results. I usually choose to use light rather than nonfat products. Some items, such as cheddar, I use the normal product as noted, as my preference. Optional ingredients are not included in the calculation of calories or points.

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