Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  green beans -- canned
  1                cup  wax beans -- canned
     1/4           cup  green pepper -- diced
     1/2           cup  celery -- diced
     1/4           cup  pimientos -- (or sweet red
                        pepper) -- chopped
  1           teaspoon  chives -- freeze-dried
                        salt & pepper -- to taste
     1/4      teaspoon  thyme
     1/2      teaspoon  garlic powder
  1         tablespoon  canola oil -- or olive oil
  3        tablespoons  white vinegar -- cider vinegar can
                        be used if so desire
  1            package  sugar substitute -- to taste

Preparation:

Method: Drain liquid from beans. Cut green peppers fine, also red peppers if using. Mix all ingredients together make sure oil and vinegar coats all vegetables. Let stand in refrigerator 12-24 hours to let seasonings mellow before serving. Turning the bowl upside down several times. Serve 1/2 cup of salad on a bed of lettuce. You may add kidney beans or other legumes (6 oz. is 1/2 bread) to the above recipe make sure you count either as calories protein or as bread. The points do not change when you add the 6 oz. of kidney beans.

Nutritional Information:

38 Calories (kcal); 2g Total Fat; (50% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 12mg Sodium