Recipe - Cathys Tomato-Bean Salad

1 cn Garbanzo beans; rinsed and
drained (15 ounces)
4 lg Ripe tomatoes; thickly
cut or sliced up
1 cup Thinly cut or sliced up red onion
1 cn Medium pitted ripe olives;
drained and halved (6
ounces)
One half cup Olive oil
5 lg Fresh basil leaves; snipped
or, up to 6
1 tablespoon Dried basil
One half teaspoon Dried oregano
One fourth teaspoon Pepper
1/8 teaspoon Garlic powder

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.

Exchanges: 2 Fat, 1 Starch, 1 Vegetable

Nutritional Information Serving Size: 1/8 recipe Calories: 178 Sodium: 333
mg Cholesterol: 0 Carbohydrate: 19 gm Protein: 4 gm Fat: 10 gm
http://www.tasteofhome.com/Reiman.html

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/18/98 Posted on
Kitmailbox 81598 by bobbi744@acd.net ICQ#2099532 BOBBIE'S NOTES
: This was wonderful. I added a little salt.

Recipe by: DownHome Diabetic Cookbook

Posted to KitMailbox Digest by Roberta Banghart bobbi744@acd.net on Aug
15, 1998, converted by MM_Buster v2.0l.