Jack-And-The-Bean Salad
Yield: 4 Servings  VG, VN, WF, GF, DF, SF, EF

1 can String beans 2 TB Onion, minced 1/2 ts Salt Pepper, dash

1 TB Sucanat or sugar 2 TB Olive oil 2 TB Vinegar Lettuce leaves

Drain juice from the can of string beans into a saucepan and add salt, pepper and sucanat OR sugar. Heat, stirring, until the liquid is hot, but do not boil.

In a large salad bowl mix olive oil, vinegar, string beans and minced onion. Pour the liquid over the salad and toss lightly. Chill for at least 30 minutes and serve on lettuce leaves.

Summer 1999 Kids' Vegetarian Recipes
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