---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CONFETTI BEAN SALAD
  Categories: Diabetic, Salads, Vegetables, Main dish, Side dish
       Yield: 6 servings
  
      16 oz Mixed cut green & wax beans;
            (1 can)
     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
            Sugar substitute equivalent;
            -to 5 teaspoons sugar
            Crisp lettuce leaves;
  
   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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