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Bean Salad

C O N F E T T I   B E A N   S A L A D 

6 servings



16 Mixed cut green & wax beans;
(1 can)
1/2 cup Cider vinegar;
1 tablespoon Mixed pickling spices;
1/4 cup Celery; finely chopped
1/4 cup Green pepper; chopped
1/4 cup Onion; chopped
2 tablespoon 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

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