Title: CONFETTI BEAN SALAD
Categories: Diabetic, Salads, Vegetables, Main dish, Side dish
Yield: 6 servings
16 oz Mixed cut green & wax beans;
(1 can)
1/2 c Cider vinegar;
1 tb Mixed pickling spices;
1/4 c Celery; finely chopped
1/4 c Green pepper; chopped
1/4 c Onion; chopped
2 tb Pimiento; chopped
Sugar substitute equivalent;
-to 5 teaspoons sugar
Crisp lettuce leaves;
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
