Four-Bean+ Salad
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.
Four-Bean+ Salad 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. Enjoy, Leashless |
Here is a slightly different variation.
4 BEAN SALAD Phase I or II 1 15oz can Garbanzo Beans (Chick Peas) 1 15oz can Red kidney beans 1 15oz can Green Beans 1 15oz can Wax Beans 1 Small Onion quartered and sliced thin ½ cup Red Wine Vinegar ¼ cup Splenda 1/3 C water Drain all beans and rinse, let drain while you... In a glass mixing bowl dissolve Splenda in Vinegar. Add drained beans and onion. Toss gently and serve. |
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