Make this for: Lunch
Category: Rice, Beans & Potatoes
This Recipe Makes: 8 Serving(s)
Wax, green and soy beans with onion and red bell pepper marinated in a mixture of vinegar, vegetable oil, Splenda, celery seed and dry mustard.
What you’ll need
1/2 lb fresh wax beans1/2 lb green fresh beans1 can of soy beans, drained1 small onion, halved and separated into rings1/2 cup red bell pepper, chopped2/3 cup vinegar1/2 cup olive oil1/2 cup sugar substitute1 tsp. celery seed1/4 tsp. dry mustard (optional)
Clean the wax 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, combing 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 combined the vinegar, vegetable oil, Splenda, celery seed and dry mustard, if 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.
Starch: 1/2Non-Starchy Vegetables: 1Fat: 3Meats & Meat Substitutes: 1