THREE-BEAN SALAD WITH BALSAMIC DRESSING

2 1/2 cups green beans; sliced

1/3 cup balsamic vinegar

4 teaspoons dried parsley flakes

4 teaspoons dried basil

2 tablespoons Parmesan cheese; grated

1 teaspoon dried dill

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups carrot; sliced

1/2 cup red onion; vertically sliced

1 (15 1/2 oz.) can chickpeas (garbanzo beans); drained

1 (15 oz.) can kidney beans; drained

1 (14 oz.) can artichoke hearts; drained & chopped

1 large tomato; cut into 16 wedges

dill sprigs (optional)

1. Steam green beans, covered, 2 minutes. Rinse under cold water; drain well.

2. Combine vinegar, parsley flakes, bail, Parmesan cheese, dill, olive oil, garlic powder, salt and pepper in a large bowl; stir well. Add grean beans, carrot, red onion, chickpeas, kidney beans and artichoke hearts; toss gently to coat. Serve with tomato wedges; garnish with dill sprigs, if desired.

Yields 8 servings (Serving size = 1 cup)

CALORIES: 162; PROTEIN: 9g; FAT: 3g; CARBS: 27g; FIBER: 4g; CHOL: 1mg; IRON: 3mg; SODIUM: 269mg; CALC: 85mg.

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