A delicious mixed bean salad.

-1/4 cup splenda

-1/4 cup oil of choice (in these pictures we used canola, but we have previously made it with olive oil and vegetable oil very successfully)

-⅔ cup white vinegar

-1 tsp salt

-1 tsp black pepper

-1 medium yellow onion (approx. ¾ cup chopped)

– 2-3 celery stalks (approx. ¾ cup chopped)

-½ large green pepper (approx. 1 cup chopped)

-1 cup chickpeas

-1 cup goya red kidney beans (these are the lowest in points)

-1 cup cut green beans

-1 cup cut wax(yellow) beans

-1 cup mixed beans

Cook Mode Prevent your screen from going dark

-Drain and rinse your chick peas, red kidney beans, green, wax and mixed beans. Then, place in a large bowl.

-In a separate bowl, make your dressing by combining; oil, vinegar, sugar, salt and pepper.

-Thinly slice and dice your 1/2 green pepper, celery and yellow onion, then add to the large bowl of mixed beans.

-Pour the dressing over your salad ingredients and toss.

-Cover and refrigerate overnight, stirring occasionally.

-When ready, spoon bean salad into a serving bowl using a slotted spoon to drain off excess dressing before serving.
ENJOY!

You can use a different brand of kidney beans than I use. I used Goya because they are lower in points. This is the only reason I picked this