MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Confetti Bean Salad
  Categories: Diabetic, Salads, Vegetables, Main dish, Side dishes
       Yield: 6 servings
  
      16 oz Mixed cut green & wax beans;      1/4 c  Onion; chopped
            (1 can)                             2 tb Pimiento; chopped
 	1/2 c  Cider vinegar;				Sugar substitute
    equivalent;
       1 tb Mixed pickling spices;                   -to 5 teaspoons sugar
     1/4 c  Celery; finely chopped                   Crisp lettuce leaves;
     1/4 c  Green pepper; chopped          
  
   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
  
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