Frosha canned products  
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Picnic Salad


1 can (15 1/4 ounces) corn, drained
1 can (15 ounces) chickpeas (garbanzos), drained and rinsed
1 can (14 1/2 ounces) cut green beans, drained
2 cups (1 pint basket) grape or cherry tomatoes, halved
1 cup bagged matchstick-cut carrots
1/2 cup bottled 1/3-less-fat Italian dressing
3 hard-cooked large eggs, peeled


Place the corn, chickpeas, green beans, tomatoes, and carrots in a large bowl. Add the dressing, and toss until well coated. Cover and refrigerate for at least 30 minutes.
Separate the egg yolks and whites, and chop coarsely. Add the whites to the salad and toss to blend. Place the salad in a serving bowl, and crumble the egg yolks over the top of the salad. Serve cold.
Nutrition per serving: 25 calories; 7g fat (1g saturated fat); 65mg cholesterol; 330mg sodium; 38g carbohydrate; 9g fiber; 12g protein.




Cooking recipe

Cooking recipe