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Marinated Mediterranean salad

Preparation time: 30 minutes

 

2 cans (15 ounces each) garbanzo beans, rinsed and drained
1/2 large purple onion, chopped
2 large cucumbers (about 9 inches each), peeled and chopped
1 pint grape tomatoes, quartered
1/2 cup pitted Greek olives, chopped
2 tablespoons capers
1/3 cup crumbled Feta cheese
1/2 cup bottled reduced-fat Italian dressing
1/2 small lemon, juiced
2 cloves garlic, minced
1/2 teaspoon garlic salt
1/2 teaspoon coarse-ground pepper

Combine beans, onion, cucumber, tomatoes, olives, capers, and Feta in a large serving dish. Toss gently to combine. In a separate bowl, whisk together dressing, lemon juice, garlic, garlic salt, and pepper. Drizzle over bean mixture and toss gently to coat well. Cover and refrigerate at least 2 hours to allow flavors to blend.

Yield: 11 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 116
  Carbohydrate: 15 g
  Protein: 5 g
  Fat: 4 g
  Saturated fat: 1 g
  Sodium: 550 mg
  Fiber: 3 g
  Exchanges per serving: 1/2 starch, 1 1/2 vegetable, 1 fat
  Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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