 | | Bean Salad |
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10 ~ 1 cup servings
8 oz pasta
1 can ripe olives, drained and halved
2 can diced tomatoes
2 tsp minced garlic small onion chopped
15 oz can kidney beans
1/2 cup fat free Italian salad dressing
1 bell pepper cut into strips
1 bag stir fry veggies
Cook and drain pasta. In frying pan add garlic, beans, |
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| Instructions |
| diced tomatoes, and veggies. Saute for five minutes. In a large bowl with a tight fitting lid, combine all ingredients and toss to mix. Store in the fridge for several hours until ready to serve. |
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| Calories: 195 fat 1 g fiber 3 |
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