To download a Spanish translation of this recipe click here. Print Ingredients 2 cans (15-16) ounce white beans, navy, cannellini, great northern 3–4 green onions, minced 1 large peeled tomato, cubed ½ sweet red pepper, chopped ½ sweet yellow pepper, chopped Dressing 2 tablespoons olive oil 4 tablespoons balsamic vinegar 1 – 2 tablespoons Splenda or sugar ½ teaspoon Dijon mustard Number of Servings : 8 To download a Spanish translation of this recipe click here. Directions Drain and rinse beans. Pour into a 3 quart bowl. Add remaining vegetables. In a small bowl, use a whisk or fork to combine dressing ingredients with 1 tablespoon of Splenda or sugar. Pour over beans and vegetables. Stir thoroughly to combine. Taste test and add second tablespoon of sweetener if desired. Serve in a salad bowl. Store leftovers covered in the refrigerator. Additional optional ingredients: Jalapeño chiles, celery, cucumbers, more onion.