Wash cauliflower and scrape carrots. Parboil each for 1 min. Remove, drain, and cool. Break cauliflower into bite-sized pcs. Slice carrots in 1/2" pcs. Drain juices from beans and pimento. Mix all ingreds. well and place in covered bowl in refrigerator. Allow at least 12 hr. to marinate.
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 165 (28%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||24 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 32.9mg||1 %|
|Potassium 204.4mg||5 %|
|Total Carbohydrate 104.6g||31 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 102.9g|
|Protein 0.7g||1 %|
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Calories per serving: 581
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