GARBANZO & RICE SALAD

• 2 c Drained garbanzos
• 2 c Diced grn. peppers
• 1 /2 c Red onion, diced
• 1 /2 ts Dillweed
• 2 c Cooked brown rice
• 2 md Tomatoes, coarsely diced
• 4 tb Wine vinegar
• -salt and pepper, optional

Combine all ingredients.Toss well and refrigerate overnight. Toss

several times during refrigeration period and just before serving.

TAUB@vaxvmsx.babson.edu From Fatfree Digest April-May 1994,

Formatting by Sue Smith (using MMCONV)