Antipasto Bean Salad

[Guest guest]

Antipasto Bean Salad, (or what to serve during

a heat wave~~~~~)

Combine in a big bowl:

1 pound of fresh green beans, left long, lightly steamed and chilled

3.5 cups Kidney beans, canned or home cooked, with some of the cooking

liquid

1.5 cups Garbanzos, canned or home cooked

1 can artichoke hearts packed in water, drained and sliced lengthwise

1 whole green pepper, sliced

1 whole red pepper sliced

1/2 big Bermuda onion, sliced longitudinally

1/4 finly chopped parsley

1/4 cup fresh basil

1/4 cup balsamic vinegar

4 cloves crushed garlic

1 cup mushrooms (Leftover grilled portablellas are wonderful!)

6 garlic stuffed green olives finely chopped (optional due to fat and

salt content)

A heap of fresh ground pepper

Mix and chill for at least 3 hours. Makes 10 cups

Total recipe:

1400 calories

262 g carbohydrates

21 g. fat

95g protein

1 cup serving:

140 calories

26 g carbohydrates

2.1g fat

9.5 g protein