---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Vegetables, Side dish
       Yield: 4 nice folks
 ------------------------BEAN SALAD------------------------
       9 oz (1)pkg green beans; french-
            -cut frozen
       1 md Carrot; chopped fine;
       2 tb Onion; finely chopped
     1/8 ts Lemon Shaker Dressing;
   Cook green beans according to package directions, but
   reduce cooking time by 2 minutes to that beans are
   crisp.  Drain beans and toss with chopped carrot,
   onion, salt, and dressing.  Chill in a covered contain
   for several hours.
   Food Exchange per serving: 1 VEGETABLE EXCHANGE  CAL:
   28; CHO: 7g; PRO: 1g; FAT: 0g; SOD: 113mg; CHO: 0mg;
   Low-sodium diets: Omit salt in water in which beans
   are cooked and all in the in the Lemon Shaker Dressing.
   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 & her Meal