Ingredients
16 oz mixed cut green & wax beans
1 (1 can)
1/2 cup cider vinegar
1 tbsp mixed pickling spices
1/4 cup celery, finely chopped
1/4 cup green pepper, chopped
1/4 cup onion, chopped
2 tbsp pimiento, chopped
1 sugar substitute equivalent, to 5 teaspoons sugar
1 crisp lettuce leaves
Directions
Drain beans, saving liquid. Combine this liquid with vinegar in a
saucepan. Add mixed pickling qpice, either loose or in a small
cheesecloth bag. Bring to a boil, cover, reduce heat to low, and
simmer gently for 10 minutes. Meanwhile, mix all the vegetables in a
bowl. Remove liquid from heat; add sweetener and stir until
dissolved. Pour over vegetables and remove spice bag or loose spices.
Chill several hours, stirring occasionaly. Drain before serving on
crisp lettuce. Food Exchange per serving: 1 VEGETABLE EXCHANGE CHO:
7g; PRO: 1g; FAT: 0; CAL: 28
SOURCE: The Art of Cooking For the Diabetic by Mary Abbott Hess,R.D.,
M.S. and Katharine Middleton Brought to you and yours via Nancy
O'Brion and her Meal-Master
Servings: 6 servings
Confetti Bean Salad Recipe brought to you by Recipe Ideas
Categories: Bean; Diabetic; Salad
The History of Recipes
We are able to track the history of written recipes back into the distant past, in fact as far into history as the early Egyptians, and possibly even further. Interesting though that maybe, sadly, these early records were just primitive hieroglyphic instructions for preparing food.
As we move into The time of the romans around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius also informs us how the Roman cooks used a wide range of herbs and spices, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. During the following few hundred years, the powerful families of Wesstern Europe strove to serve up the best banquets, and as a result cooks and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes to help cooks of their time. The revolution that is television brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Confetti Bean Salad recipe.
