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BEAN SALAD

3 Cups Kidney Beans, canned
1 Cup Tomato, seeded & chopped
3/4 Cup Onion, finely chopped
1/4 Cup Fresh Parsley, chopped
3 Tablespoons Red Wine Vinegar

2 Tablespoons Olive Oil
1 Teaspoon Oregano
1/2 Teaspoon Red Pepper
1/2 Teaspoon Pepper

Combine all the ingredients in a bowl. Toss gently. Serve.

SERVINGS 6; CALORIES 167; FAT 5.2 g; PROTEIN 6.7 g; CARBS 23.7 g;
FIBER 6 g; CHOL 0 mg; IRON 2 mg; SODIUM 353 mg; CALC 34 mg
SERVING SIZE= 2/3 Cup Salad

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Updated 12/7/99