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Three Bean Salad (Diabetic) Recipe

by CookEatShare Cookbook

Ingredients

2 c. (16 ounce. can) cooked and liquid removed yellow beans 2 c. (16 ounce. can) cooked and liquid removed green beans 1/2 c. washed and liquid removed cooked kidney beans 1 c. thinly sliced onions 1 c. coarsely minced fresh green pepper

1 c. thinly sliced celery 1 c. vinegar 1/8 teaspoon salt Sugar substitute equal to 1/2 c. sugar

Directions

1. Place beans, onions, pepper, and celery in mixing bowl. Mix together vinegar, salt, and sweetener and pour over vegetables. Mix lightly, cover, and chill at least overnight before serving. Yield 14 servings (31 calories per 1/2 c. serving).

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