1 can (15-oz) cannellini beans, rinsed and drained
1/4 cup chopped green bell pepper
2 green onions, thinly sliced
3 tbsp canola or olive oil
2 tbsp vinegar
1 tsp Splenda granulated
1/4 tsp salt
Dash of freshly ground black pepper
In a bowl combine the beans, bell pepper, and green onions.
In a small bowl combine the oil, vinegar, Splenda, salt, and pepper; pour over the bean mixture and toss to coat.
Cover and refrigerate at least an hour before serving.
Serve with a slotted spoon.
2 green onions, thinly sliced
3 tbsp canola or olive oil
2 tbsp vinegar
1 tsp Splenda granulated
1/4 tsp salt
Dash of freshly ground black pepper
In a bowl combine the beans, bell pepper, and green onions.
In a small bowl combine the oil, vinegar, Splenda, salt, and pepper; pour over the bean mixture and toss to coat.
Cover and refrigerate at least an hour before serving.
Serve with a slotted spoon.
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