---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Confetti Bean Salad
 Categories: Diabetic, Salads, Vegetables
      Yield: 6 Servings
 
     16 oz Can mixed cut green &
           - wax beans
    1/2 c  Cider vinegar
      1 tb Mixed pickling spices
    1/4 c  Celery; finely chopped
    1/4 c  Green pepper; chopped
    1/4 c  Onion; chopped
      2 tb Pimiento; chopped
      5 ts Sugar substitute
           Crisp lettuce leaves
 
  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 occasionaly. Drain before
  serving on crisp lettuce.

  Exchanges: 1 Vegetable

  Per serving: Cho: 7 g; Pro: 1 g; Fat: 0; Cal: 28
  
  Recipe by Mary Abbott Hess, R.D., M.S. and Katharine Middleton

  Recipe FROM: The Art of Cooking For the Diabetic

  Posted by: Nancy O'Brion
 
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