Citrus Bean Salad 16% calorie reduction from traditional recipe 3 navel oranges, peeled, sliced, membranes removed 1 1/2 cups finely shredded carrots 1 can (15 1/2 ounces) red kidney beans, rinsed and drained 1 can (15 1/2 ounces) Great Northern beans, rinsed and drained 1/3 cup finely chopped fresh parsley 1/3 cup red bell pepper, chopped 1/3 cup tarragon white wine vinegar 1/4 cup balsamic vinegar 1/4 cup Equal Spoonful* Salt and pepper, to taste 12 lettuce leaves *May substitute 6 packets Equal sweetener In a large non-metallic bowl, combine oranges, carrots, kidney beans and Great Northern beans. Cover and chill. Combine remaining ingredients (except lettuce) in a medium bowl and stir well. Cover and refrigerate until chilled. Pour the dressing into the orange, carrot and bean mixture; add salt and pepper, to taste. Let stand to blend flavors. Keep refrigerated until ready to serve. Serve over lettuce leaves on individual plates. Makes 6 servings Nutrition information per serving: 171 cal., 9 g pro., 37 g carb., 1 g fat, 0 mg chol, 271 mg sodium Food exchanges: 1 vegetable, 1/2 fruit, 1 1/2 starch