I've enjoyed many a 3 or 4 bean salad, but this one in particular is always a hit at picnics, etc... I was very pleased to see it met Phase I criteria.
1 can green beans
1 can wax beans
1 can garbanzo beans
1 can red kidney beans
1/2 medium red onion, sliced thin
1/2 green pepper, coursely chopped
1/2 cup olive oil
1/2 cup cider vinegar
1/2 cup Splenda
Drain and rinse beans; prepare onion and green pepper. Mix together oil, vinegar and Splenda. Marinate bean/onion/pepper mixture overnight; stiring occasionally.
You can keep this in the refrigerator for one to two weeks. A 1/2 cup serving is delish with sliced ham, grilled chicken, or just over salad greens.