Red Bean and Corn Salad With

[JJ Judkins]

* Exported from MasterCook *

Red Bean and Corn Salad With Splenda

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Diabetic Salads
SPLENDA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can cannelli beans -- (15 oz.) rinsed and drained
1 can red kidney beans -- (15 oz.) rinsed and drained
1 package frozen corn -- (10 oz.) thawed and drained
2 zucchini -- diced
One third cup red onion -- diced
One quarter cup fresh parsley -- chopped
One half cup oil
One half cup vinegar
One third cup Splenda
1 tsp. dry mustard
Salt and pepper to taste

Combine all ingredients and mix well. Chill before serving.

Source:
"ArcaMax Publishing"

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Per Serving (excluding unknown items): 754 Calories; 4g Fat (4.0% calories from fat); 49g Protein; 142g Carbohydrate; 35g Dietary Fiber; 0mg Cholesterol; 36mg Sodium. Exchanges: 8 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fat.

NOTES : Recipe imported to MasterCook by JJ on Thursday, March 30, 2006 16:51 modified from original recipe



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0