Three-bean Salad – We Love God!

What is the worst the opposition can do? Kill you – though doubtless that will occur, at least for now, in this country. But even if that were case, the Scripture strips away that excuse citing that death for the Christian is the greatest event possible because only death has the ability to break the seal and usher you into inexpressible glory. Could the problem be that we simply have a too great a fascination with the things going on here and not enough desire to spend eternity with Christ? If we really “prefer” to be “home with the Lord” (2 Cor. 5:8), intimate, personal, visible communion with Christ that far exceeds our communion with Christ here (Heb. 11:10, 13), then we must be “absent from the body” (2 Cor. 5:8). In other words, we must die. Therefore death from that perspective doesn’t sound so bad. Only death can release me from “absent from the Lord” to be “home with the Lord.” So the worst the enemy can do is send me to paradise!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	French		6	Servings

INGREDIENTS

1/3	c	Cider Vinegar
3	T	Light Corn Syrup
1	T	Coarse-grained Mustard
1	t	Olive or Canola Oil
1/2	t	Salt
1/4	t	Freshly ground Black Pepper
1		Red Onion, finely diced
1		15-oz. Black-eyed Peas or
		Chickpeas drained and
		rinsed
1		10-oz. frozen Lima Beans
1	lb	Fresh Green Beans, trimmed
		and French cut
2	T	Fresh Parsley, chopped

INSTRUCTIONS

The Cook & Kitchen Staff are offering you 31 days of
Recipe-a-Day~Light. That's right, we're lightening up the fare  without
lightening up the flavor of some of your favorite recipes.  Today's
recipe is a delicious vegetable salad that contains about 225  calories
per serving, with only 0.4 grams of saturated fat. You'll  find the
vegetable salad is carbo-rich, with about 6 grams of fiber  per
serving.  In a large mixing bowl, whisk together the vinegar, corn
syrup,  mustard, oil, salt, and pepper until well blended. Add onion
and  black-eyed or chickpeas to the mixture.  In a large saucepan or
lightly salted boiling water, cook the lima  beans until tender, about
5 minutes. Remove the lima beans with a  slotted spoon and rinse in
cold water. Let dry or pat dry and add to  the onion mixture.  Cook the
green beans in the same boiling water until just tender,  about 8
minutes. Drain and rinse with cool water. Again, let dry or  pat dry,
and add to the salad mixture with the chopped parsley.  Adjust the
seasonings with salt and pepper. Refrigerate for up to 8  hours prior
to serving for maximum flavor.  Kitchen Staff Tip: If fresh green beans
are not available to you at  your local grocer's, you may substitute
about 2 cups of frozen or  canned green beans. If you use the frozen
green beans, simply prepare  as directed. If you use canned green
beans, simply drain them, rinse  them, and add them to the salad.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 3, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 299 Calories From Fat: 17 Total Fat: 1.9g Cholesterol: 0mg Sodium: 777.3mg Potassium: 255mg Carbohydrates: 60.3g Fiber: 5.1g Sugar: 5.9g Protein: 11.1g