CLASSIC THREE BEAN SALAD

This recipe is a great salad to take to a luncheon at work, church, etc. It is best when allowed to sit in the refrigerator overnight.

1 can (15-oz) no-salt cut green beans, drained
1 can (15-oz) yellow wax beans, drained
1 can (15-oz) kidney beans, drained, rinsed, drained again
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small red onion, diced
1/2 cup red wine vinegar
2/3 cup Splenda Granular (or equivalent amount of your favorite sweetener)
1/4 cup tomato juice
3 tbsp olive or canola oil
1/2 tsp salt, optional - I suggest omitting if you have to watch your sodium
1/2 tsp freshly ground black pepper

In a large bowl, gently mix together the beans, peppers, and onion.

In a small jar with tight-fitting lid, place the remaining ingredients; shake until well combined.

Pour the dressing over the bean mixture and toss to coat well. Cover and refrigerate at least 6 hours or overnight.

Yield: 6 (3/4-cup) servings
Per serving: 165 calories, 22 g (healthy) carbs, 6 g protein, 7 g fiber, I don't have sodium numbers

Note: This photo for reference only. Not this exact recipe.