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Bean Salad
16 oz. can mixed cut green & wax beans
1/4 cup onion, chopped
2 Tbsp. pimiento, chopped
1/2 cup cider vinegar
Sugar substitute equivalent to 5 tsp. sugar |
1 Tbsp. mixed pickling spices
1/4 cup celery, finely chopped
Crisp lettuce leaves
1/4 cup green pepper, choppe |
Drain beans, saving liquid. Combine this liquid with vinegar
in a saucepan. Add mixed pickling spice, 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 occasionally. Drain before
serving on crisp lettuce.
Nutritional Information Per Serving:
Calories: 28; Fat: 0 grams; Carbohydrates: 7 grams; Protein
1 gram
Exchanges: 1 Vegetable
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