Cannelli Bean Salad - Yum!

I made this last night with basil and peppers from the last bits of my garden. Chilled overnight and brought to work today for lunch!

1 large sweet red pepper
2 (15 ounce) cans white kidney or cannellini beans, drained and rinsed
1 medium red onion, sliced and separated into rings
1/4 cup minced fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
Cut red pepper in half; remove seeds. Place pepper halves cut side down on a rack in a broiler pan. Broil 4 in. from the heat until skin blisters, about 8 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips; place in a large bowl. Add the beans, onion and basil.
In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

This is the nutritional analysis as posted on Allrecipes.com where I got this recipe

Nutritional Analysis: 3/4 cup equals 190 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 472 mg sodium, 26 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 very lean meat, 1 fat.