1 pkg (16 oz) frozen, thawed French-style green beans
2 can (15 oz. each) garbanzo beans, rinsed and drained
2 cans (8 oz. each) sliced water chestnuts, drained
1 can (14 oz) bean sprouts, drained
1 c. slivered almonds
1 bottle (8 oz. ) Italian or vinegar/oil salad dressing (I like with raspberry vin.)
Instructions
In a bowl, combine the first five ingredients; mix well. Add the almonds and salad dressing; toss to coat. Cover and refrigerate for 4 hours before serving
3/4 c. serving-
194 calories
5 g fat-1 g sat.
1 mg cholesterol
524 mg sodium
31 g carbs
8 g fiber
7 g protein
Originally Submitted
7/11/2012
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You can add this Crunchy Veggie Toss recipe to your own private DesktopCookbook.