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.