Vegetable Bean Salad

1/2        cup julienne carrots
2           cups cooked*, drained red kidney or pink beans or one 16-oz. can, drained
2           cups cooked*, drained small white beans or one 16-oz. can, drained
3           tablespoons each chopped green pepper and sliced celery
1/2        cup oil
2           tablespoons white wine vinegar
1/4        teaspoon each sugar and salt
1/8        teaspoon Italian dressing**
Dash pepper
Lettuce wedges

Cook carrots in boiling water about 3 minutes or only until crisp-tender; drain. Combine carrots, beans, green pepper and celery. Combine oil, vinegar, sugar, salt, Italian seasoning and pepper. Pour over bean-vegetable mixture; toss to combine. Refrigerate, covered at least 4 hours or overnight. Drain; reserve dressing. Serve with lettuce wedges; pass reserved dressing.  Makes 6 servings.

Nutritional Information per Serving:
Calories-251, (From Fat-47%), Protein-9g, Carbohydrate-26g, Fat-13g, Sodium-95 mg, Potassium-514 mg, Dietary Fiber-10g, Calcium-60 mg, Iron-3mg, Vitamin A-2027 iu, Vitamin C-7 mg, Cholesterol-0 mg

*For best results, soak and cook dry beans by preferred method.

**One-eighth teaspoon oregano or basil can be substituted.