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    Spanish Bean Salad

    Source of Recipe

    JoAnna Lund's Healthy Exchanges Newsletter

    Recipe Introduction

    8 Servings (3/4 cup); 2 Points per serving
    Core Recipe

    List of Ingredients

    1 (15-ounce) can red kidney beans, rinsed and drained
    1 (15-ounce) can green beans, rinsed and drained
    1 (15-ounce) can yellow wax beans, rinsed and drained
    1 cup grated carrots
    1 cup chopped red onion
    1/2 cup stuffed green olives, halved
    2 tablespoons vegetable oil (Core use approved oil)
    1/4 cup apple cider vinegar
    1/2 cup granular Splenda


    In a large bowl, combine all beans, carrots, onion and olives. In a small bowl, combine oil, vinegar and Splenda. Drizzle dressing mixture over vegetable mixture. Mix lightly to combine. Cover and refrigerate for at least 2 hours. Gently stir again just before serving.

    Per serving: 120 calories, 4 g fat, 17 g calcium, 334 mg sodium, 34 mg cholesterol, 5 g fiber, Diabetic Exchange: 1 1/2 veg, 1 fat, 1/2 starch




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