• 1/4 lb. green beans, ends trimmed, cut into 2 inch pieces
• 1/4 cup plus 2 Tbs. apricot preserves
• 2 Tbs. cider vinegar
• 3/4 tsp. sugar
• 1/4 lb. canned black beans, rinsed and drained
• 1/4 lb. canned Great Northern beans, rinsed and drained
• 1/4 lb. canned wax beans, rinsed and drained
• 1/4 lb. canned red kidney beans, rinsed and drained
• 1/4 small red onion, thinly sliced

Place green beans in a steamer basket over boiling water. Cover pan and steam 8-10 minutes or until just tender. Drain beans.

Mix next 3 ingredients in a bowl with a wire whisk or fork. Season with salt and pepper to taste. Add remaining ingredients to preserves mixture. Stir in green beans and toss.

Cover and refrigeratebean salad at least 6 hours or overnight for flavors to meld.

Per serving: calories 174, fat 0.4g, 2% calories from fat, cholesterol 0mg, protein 6.6g, carbohydrates 38.9g, fiber 6.8g, sugar 22.6g, sodium 70mg, diet points 2.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 0.9, Lean meat: 0.0, Fat: 0.0, Sugar: 1.2, Very lean meat protein: 0.3

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