Marinated Three Bean Salad

Ingredients:
1/2 pound fresh wax beans
1/2 pound fresh green beans
1 can Soy Beans, Eden Black (8.5 ounce) drained
1 small onion, halved and separated into rings
1/2 cup red bell pepper, chopped
2/3 cup vinegar
1/2 cup olive oil
1/2 cup Splenda or other artificial sweetener
1 teaspoon celery seed
1/4 teaspoon dry mustard (optional)

Directions:
Clean the wan beans and green beans, discarding the ends. Microwave in a small amount of water for seven to ten minutes, or until crisp tender. Place the cooked beans in a colander and run cold water over them to stop the cooking process. Drain and cool the beans completely. In a large bowl, combine the cooled green and wax beans, the black soy beans, the onion rings, and the red bell pepper.

In a small jar with a screw-top lid combine the vinegar, vegetable oil, Splenda, celery seed and dry mustard, of desired. Cover and shake well to blend the ingredients.

Pour the vinegar mixture over the vegetables. Stir gently, then cover and refrigerate for eight hours or overnight, stirring occasionally. Drain before serving.

Recipe makes eight servings.

Nutrition Information per serving:
Calories: 244
Fat: 18g
Protein: 10g
Carbohydrate: 14g
Fiber: 4g
Cholesterol: 0mg
Sodium: 5mg
Exchanges:  1/2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 3 Fat