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Chopped Vegetable & Bean Salad

Makes four servings

For the dressing:
2 tbs. red wine vinegar
1⁄2 tsp. salt
1⁄4 tsp. black pepper
2 tbs. olive oil

For the salad:
1 large head romaine lettuce, chopped
1⁄2 cup peeled and diced cucumber
1⁄2 cup diced red bell pepper
1⁄4 cup diced yellow bell pepper
1⁄4 cup peeled and diced carrots
1⁄4 cup diced red onion
1⁄4 cup diced black olives
3⁄4 tsp. chopped fresh oregano
2 tsp. chopped fresh basil
3⁄4 cup diced tomato
3⁄4 cup cooked white beans
1⁄2 cup cooked garbanzo beans
1⁄2 cup chopped hearts of palm

In a small bowl, combine red wine vinegar, salt and pepper. Add olive oil and beat well with a wire whip.

In a large bowl, combine salad ingredients. Add salad dressing and toss lightly. Divide equally into large salad bowls.

Per serving:
Calories 235; Carbohydrate 33 g; Fat 8 g; Cholesterol 0 mg; Protein 10 g; Sodium 449 mg; Fiber 8 g

Recipe excerpted from Canyon Ranch Cooks by Barry Correia and Scott Uehlein (Rodale, 2003).