Recipe number 17615 is

Confetti Bean Salad

The ingredients are:
16 oz Mixed cut green & wax beans (1 can) 1/2 cup Cider vinegar 1 tbsp Mixed pickling spices 1/4 cup Celery, finely chopped 1/4 cup Green pepper, chopped 1/4 cup Onion, chopped 2 tbsp Pimiento, chopped Sugar substitute equivalent, to 5 teaspoons sugar Crisp lettuce leaves

The recipe yield is:
6 servings

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 SOURCE: The Art of Cooking For the Diabetic by Mary Abbott Hess,R.D., M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

Diabetic; Salads; Vegetables; Main Dish; Side Dishes

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