Recipe - Garbanzo Cucumber Salad

15 ounce Garbanzo beans,
rinsed/drained
1 md Cucumber, cut or sliced up /quartered
One half cup Sliced ripe olives
1/3 cup Chopped red onion
One fourth cup Minced fresh parsley
3 tablespoon Vegetable oil
3 tablespoon Red wine vinegar
1 tablespoon Sugar
1 tablespoon Fresh lemon juice
2 Cloves garlic, minced
One half teaspoon Grated lemon peel
One fourth teaspoon Salt, optional
1/8 teaspoon Pepper

In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a
jar with a tightfitting lid, combine remaining ingredients; shake well.
Pour over vegetables and toss. Serve immediately or chill up to 24 hours.
Yield: 8 servings. Diabetic Exchange: One One half cup serving, prepared without
salt : 1 One half fat, 1 starch 145 calories, 251 mg. sodium, 0 cholesterol, 18
gr. carbohydrate, 4 gr. protein, 8 gr. fat. Submitted by Sharon Semph,
Victorville, CA MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Aug/Sept. '96, p. 11 Posted to MCRecipe
Digest V1 #510 by Roberta Banghart bobbi744@sojourn.com on Mar 11, 1997