1 can each of navy, kidney and garbanzo beans.(or dry beans soaked overnight)

Medium onion small diced

½ cup of chopped cilantro

1 large red pepper small diced

½ cup olive oil

½ cup redwine vin

¼ cup sugar (splenda)

1 teaspoon cayenne pepper

½ cup chopped cilantro

Combine all ingredients in bowl stirring well. Hold back ¼ cup red peppers .

Serve in handsome bowl or platter.

4 mediumish end of season local green tomatoes cut into medium dice.

1 tablespoon of minced garlic

1 tablespoon of cumin

2 tablespoons olive oil

2 tablespoons of balsamic vinegar

Sautee green toms & garlic in oil, toss in cumin cook until ya just see a wee bit of color on the toms remove from heat and let cool a moment, stir in vinegar and add Green toms to the middle of the bean salad (like a tom island in a bean sea). Use remaining  red peps as garnish for toms. Salt & pepper should be used to taste for both goodies.

Cover with plastic then aluminum foil and refridge overnight, transport in cold keeper bags (out of  Georgia). The bags are used by Friendship Trays  for their recipients delivery. Heart Healthy and Delicious.  ENJOY!