Bean Salad
| 1 1/2 cups fresh green beans | 1 1/2 cups fresh yellow beans |
| 1 1/2 cups cooked kidney beans | 1 cup chopped green pepper |
| 1/2 cup sliced onion | 1 clove garlic, minced |
| 2/3 cup red wine vinegar | 6 pkg artificial sweetener |
| 1/4 cup olive oil | 1/2 tsp Worcestershire sauce |
Blanch green and yellow beans. Let cool. Mix with kidney beans, peppers, and onions. Mix remaining ingredients and toss with beans. Let stand one hour before serving.
Serves 6, serving size: 1 cup
For a balanced meal, serve with 2 whole grain muffins, 1 oz. low-fat mozzarella cheese, and 1/2 cup mixed pineapple and kiwi fruit slices.
