Mediterranean Bean Salad



  1. Microwave corn, covered for 1 minute at high. Stir and let set for one minute covered. Drain.
  2. Rinse and chop spinach, tomato and bell pepper. chop onion and mince garlic. Rinse kidney beans and chickpeas in colander. Mix all ingredients in a large salad bowl.
  3. Wisk oil, vinegar and pepper together in small bowl. Pour immediately over mixture and toss to coat. If possible, let mixture stand 1 hour in refrigerator to meld flavors.
Serving Size : 1

Per serving: 357 Calories (kcal); 9g Total Fat; (21% calories from fat); 14g Protein; 61g Carbohydrate; 0mg Cholesterol; 664mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates