Place beans in colander and set aside to drain while prepping fresh vegetables.
Combine green pepper, onion and celery in a large non-aluminum bowl.
Stir together sugar substitute, vinegar, salad oil, white pepper and salt in a small bowl.
Add beans to green pepper, onion, celery in large bowl and toss to combine.
Pour dressing over all and mix well.
Refrigerate 8 hours or overnight, stirring occasionally.
Serve with a slotted spoon.
Per Serving: 144 Calories; 11g Fat (64.0% calories from fat); 4g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 297mg Sodium.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 12|
|Calories from Fat: 104 (28%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 0mg||0 %|
|Sodium 9.9mg||0 %|
|Potassium 1166mg||31 %|
|Total Carbohydrate 46g||14 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 31.5g|
|Protein 22.7g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 371
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