It complements something special, such as salmon roll and crackers or ham sandwiches, to make a stay-at-home supper a special occasion to share with the ones you love or to enjoy during an enthralling movie.
Ingredients
1 can (14½ ounces) cut green beans
1 can (15½ ounces) garbanzos (chick peas)
1 can (15¼ ounces) black beans
1 can (15½ ounces) light red kidney beans
1 jar (7 ounces) diced pimientos
½ cup finely chopped fresh collards
1 medium (about 1 cup) thinly sliced onion
1 cup olive oil
½ cup balsamic vinegar
3 tablespoons Splenda®
1 tablespoon garlic powder
1 teaspoon salt substitute
Dash red pepper
Freshly ground black pepper to taste
Preparation
·Drain the beans and pimientos (the first five ingredients) in a colander.
·Steam the collards until they are tender.
·Lay the onion slices on top of the collards and steam 30 seconds.
·Remove the collards and onion slices from the steamer. Rechop the collards with scissors. Toss the ingredients lightly and transfer them to a storage container.
·Mix the remaining ingredients in a blender to make a delectable and pour them over the salad.
·Chill in the refrigerator 1 hour.
Equipment/Utensils
•Colander• Saucepan with lid and steamer rack• Knife• Scissors• Sealed 2 quart container• Blender
