Recipe: Zesty Bean Salad

ZESTY BEAN SALAD

Grated peel and juice of 1 lemon
2 Tbsp. olive or vegetable oil
1 clove garlic, minced
2 tsp. sugar
2 tsp. Dijon-style mustard
2 3/4 cups cooked or canned garbanzo beans
1 cup chopped sweet red pepper or tomatoes
1 cup chopped, unpeeled cucumber
1 medium onion, chopped
3 Tbsp. chopped mint

In large bowl, combine lemon peel and juice, oil, garlic, sugar and mustard. Stir in remaining ingredients; chill.

Each of the seven 3/4 cup servings contains 152 calories and 4 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research