Makes 4 servings

Serving Size 1 cup

• 1 (14 1/2-ounce) can green beans, drained

• 1 (15 1/2-ounce) can wax beans, drained and rinsed

• 1 (15 1/2-ounce) can dark kidney beans, drained

• 1/4 cup sliced green onions

• 1/4 cup red wine vinegar

• 1 tablespoon olive oil

• 1 teaspoon EQUAL Measure or 3 packets EQUAL sweetener or 2 Tbsp EQUAL Spoonful

• 1 teaspoon dried basil leaves

• 1 small clove garlic, minced

• 1/4 teaspoon fresh ground pepper

Combine green beans, wax beans, kidney beans, green onions, vinegar, oil, Equal, basil, garlic, and pepper in large nonmetallic bowl. Mix well. Cover; refrigerate overnight. Serve chilled.

Beans are full of fiber and will make a satisfying salad. Why not try this Spicy Bean Salad and feel full while still fulfilling your dietary needs!

INGREDIENTS:
• 1 (14.5 ounce) can black beans
• 1 (14.5 ounce) can dark red kidney beans
• 1 (15 ounce) can garbanzo beans
• 1 (14.5 ounce) can pinto beans
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1 teaspoon lime juice
• 1 (8 ounce) jar chunky salsa
• 1 pinch dried parsley

DIRECTIONS:
Rinse the beans well, drain and pour into a large bowl.
Add corn. oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill for about 1 hour before serving.