New No-Sugar-Added Three Bean Salad

1 cup white wine vinegar

12 packets organic stevia (equal to ½ cup granulated sugar)

½ cup extra-virgin olive oil (California, preferred)

4 medium garlic cloves, peeled and minced

1 teaspoon sea salt

½ to 1 teaspoon fresh-ground black pepper

1 pound fresh green beans, ends trimmed and cut into 1-inch pieces

8 ounces frozen corn kernels (organic preferred), defrosted

1 15-ounce can organic kidney beans, drained

1 medium red onion (about 6 ounces) peeled, trimmed and cut into small dice

1 cup diced celery (organic preferred)

½ cup minced fresh, flat-leaf parsley

2 (14.5 ounce) cans yellow wax beans, drained

In a small mixing bowl whisk the vinegar, stevia, olive oil, garlic, salt, and pepper together until combined. Set aside.

Add the fresh green beans to a 4-quart saucepan and fill it half-full of water. Place over high heat and bring to a boil. Reduce heat to medium-low to just keep it simmering, and cook for 5 minutes, or until crisp-tender.

While the green beans cook, fill a medium mixing bowl half full with ice; adding water until the bowl is two-thirds full. Set aside.

When the beans are cooked, use a slotted spoon to transfer them to the ice water bowl and let them sit until chilled, about 5 minutes. Drain well.

Add the chilled green beans, corn, kidney beans, onion, celery, parsley and dressing to a medium-large stainless steel or glass mixing bowl. Using a rubber spatula, mix until combined and coated with dressing. Add the canned wax beans and gently combine with the salad. Refrigerate for one hour. Serve. Makes 16 servings.

Nutrition values per serving: 137 calories (49.7 percent from fat), 7.6 g fat (1.1 g saturated fat), 14.9 g carbohydrates, 2.9 g sugars, 4.6 g fiber, 3.9 g protein, 0 mg cholesterol, 386 mg sodium.

SaltSense: 60-percent of the sodium in this salad comes from the canned beans. To reduce the sodium per serving to 240 milligrams, omit the added salt.

Don Mauer