Cathy's Tomato-Bean Salad Recipe

Ingredients

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 4 large ripe tomatoes, sliced thick
• 1 cup thinly sliced red onion
• 1 can (6 ounces) medium pitted ripe olives, drained and halved
• 1/2 cup Crisco® Extra Virgin Olive Oil
• 5 to 6 large fresh basil leaves, snipped or 1 tablespoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• Salt to taste
• 1/8 teaspoon garlic powder

Directions

• In a large salad bowl, layer beans, tomatoes, onion and olives. Combine all remaining ingredients; pour over vegetables.
• Cover and chill at least 3 hours or overnight. Serve chilled or at room temperature. Yield: 8 servings.

Diabetic Exchanges: One serving (without add salt) equals 1 starch, 1 vegetable, 2 fat; also, 178 calories, 333 mg sodium, 0 mg cholesterol, 19 gm carbohydrate, 4 gm protein, 10 gm fat.