YIELD: 4 generous servings. If you were to eat all of the marinade, this would have 17 grams of carbohydrates per serving, but since you don’t, each serving actually has about 10 grams of carbohydrates and 4 grams of fiber, for a total of 6 grams of usable carbs and 2 grams of protein.
INGREDIENTS:
- 1 can (14 1/2 ounces) cut green beans
- 1 can (14 1/2 ounces) cut wax beans
- 1/2 cup chopped sweet red onion
- 3/4 cup Splenda
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup canola oil
- 2/3 cup cider vinegar
INSTRUCTIONS:
- Drain the green and wax beans, and combine them in a bowl with the onion.
- In a separate bowl, combine the Splenda, salt, pepper, oil, and vinegar; pour the mixture over the vegetables.
- Let it marinate for several hours at least; overnight won’t hurt. Drain off the marinade, and serve.
NOTE:
- If you like, you can make this with 1 1/2 cups each of frozen green and wax beans, cooked tender-crisp. This is certainly preferable to pouring the vitamins down the sink, the way you do with canned beans. Sadly, though, frozen wax beans aren’t available in my neck of the woods. You could do it with fresh beans, too, but again, fresh wax beans are thin on the ground around here.
