Confetti Bean Salad

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Confetti Bean Salad Ingredients

16 oz Mixed cut green & wax beans;	1/4 c Green pepper; chopped
(1 can)	1/4 c Onion; chopped
1/2 c Cider vinegar;	2 tb Pimiento; chopped
1 tb Mixed pickling spices;	Sugar substitute equivalent;
1/4 c Celery; finely chopped	Crisp lettuce leaves;

Instructions for Confetti Bean Salad

Drain beans, saving liquid. Combine this liquid with vinegar in a saucepan. Add mixed pickling qpice, either loose or in a small cheesecloth bag. Bring to a boil, cover, reduce heat to low, and simmer gently for 10 minutes. Meanwhile, mix all the vegetables in a bowl. Remove liquid from heat; add sweetener and stir until dissolved. Pour over vegetables and remove spice bag or loose spices. Chill several hours, stirring occasionaly. Drain before serving on crisp lettuce. Food Exchange per serving: 1 VEGETABLE EXCHANGE CHO: 7g; PRO: 1g; FAT: 0; CAL: 28 SOURCE: The Art of Cooking For the Diabetic by Mary Abbott Hess,R.D., M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: GreensCuisine: Uncategorized

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