Confetti Bean Salad
Ingredients| 16 oz mixed cut green & wax beans 1 (1 can) 1/2 cup cider vinegar 1 tbsp mixed pickling spices 1/4 cup celery, finely chopped 1/4 cup green pepper, chopped 1/4 cup onion, chopped 2 tbsp pimiento, chopped 1 sugar substitute equivalent, to 5 teaspoons sugar 1 crisp lettuce leaves |
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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
O Brion and her Meal-Master
Servings:
6
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