• 7 ounces yellow squash, chopped
• 7 ounces can pimientos, drained, cut into thin strips
• 1 lb. can garbanzos, drained
• 1 small onion, thinly sliced
• 1 medium avocado, chopped
• 1/3 cup plus 3 Tbs. stuffed green olives
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 small fresh red chillies, finely chopped
• 1/4 tsp. sugar

Place squash in a steamer basket over boiling water. Cover pan and steam 3 minutes, or until almost tender. Remove from steamer basket, rinse under cold water and drain. Combine squash and next 5 ingredients in a large bowl. Combine last 4 ingredients in jar with a tight-fitting lid. Shake well and pour over salad. Toss gently to combine.

Per serving: calories 403, fat 28.8g, 61% calories from fat, cholesterol 0mg, protein 7.9g, carbohydrates 34.2g, fiber 12.2g, sugar 5.5g, sodium 522mg, diet points 8.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.4, Bread: 1.1, Lean meat: 0.0, Fat: 5.7, Sugar: 0.0, Very lean meat protein: 0.0

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