Bean Salad (Points 3.5) Recipe

• 14 ounce canned kidney beans liquid removed
• 14 ounce canned pinto beans liquid removed or possibly white beans
• 14 ounce canned green beans cut, liquid removed
• 1 c. sliced celery
• 14 ounce canned pineapple chunks in juice liquid removed, juice reserved
• 1 Tbsp. cornstarch reserved pineapple juice
• 1 tsp lemon juice
• 1/4 c. red wine vinegar
• 2 Tbsp. veg. oil *see Note
• 2 Tbsp. water
• 2 tsp dry mustard
• 1/2 tsp granulated sugar **see Note
• 1/2 tsp salt
• 1/4 tsp dillweed
• 1/4 tsp pepper
• 1/4 tsp dry whole oregano
• 1/4 tsp garlic pwdr
• 1/4 tsp onion pwdr

1. Combine first 5 ingredients in a large bowl.
2. DRESSING:Mix cornstarch, reserved pineapple juice and lemon juice in small saucepan.
3. Add in remaining 11 ingredients.
4. Heat and stir till boiling and slightly thickened.
5. pour over vegetables in bowl.
6. Stir.
7. Cover.
8. Chill for 24 hrs, stirring occasionally.
9. Makes 6 c.
10. Description: "Pineapple makes this different from the usual bean salad.
11. Dressing has a good bite to it."
12. Yield: 6 c.
13. NOTES : Note 1: I used extra-virgin extra virgin olive oil.
14. Note 2: I used Splenda, other sugar substitute can be used if you are a diabetic.

kidney beans, pinto beans, green beans, celery, pineapple, cornstarch reserved pineapple juice, lemon juice, red wine vinegar, oil, water, mustard, sugar, salt, pepper, oregano, garlic, onion

Taken from cookeatshare.com/recipes/bean-salad-points-3-5-81016 (may not work)