1 can (15 oz.) cut green beans, drained
1 can (15 oz.) cut wax beans, drained
1 can (15 oz.) garbanzo beans, rinsed and drained
2 stalks celery, chopped
1/2 medium size onion, chopped
parsley to taste
basil to taste
rosemary leaves to taste
1/3 cup vinegar
1/4 cup Splenda
1/4 cup olive oil
1-1/2 teaspoons salt
1/4 teaspoon black pepper
In a large bowl, mix the beans, celery, onion, parsley, basil and rosemary. In a separate small bowl, whisk together the vinegar, Splenda, olive oil, salt & pepper. Add the dressing to the beans. Toss to coat. Chill beaands in the refrigerator for several hours, to allow the beans to sak up the flavor of the dressing.
6-8 servings
Nutritional Notes: Each serving contains 1/2 carbohydrate serving and ”free” vegetables.
Source: Original recipe from www.simplyrecipes.com modified by Betsy and Capri.
