Tuscan Bean Salad (with Saint Andrew’s lowfat vinaigrette Dressing)
(from Cooking Light Magazine)

2 cups canned navy beans or other white beans, rinsed and drained
1/2 cup finely diced carrot
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper
1/4 cup minced green onions
2 T thinly sliced chives
2 T minced fresh parsely
1/8 t. salt
1/8 t. pepper

1.  Prepare St. Andrew’s Champagne Vinaigrette; cover and chill.
2.  Combine beans and remaining ingredients in a large bowl; add 1/2 cup vinaigrette, tossing until well-blended.  Cover and chill Yield: 4 servings.  (serving size: 3/4 cup)

St. Andrew’s Champaigne Vinaigrette

1/2 cup water
1 t. cornstarch
1/4 cup champagne or white wine vinegar
2 T. olive oil
1/2 t. dried oregano
1/2 t. salt
1/8 t. pepper

Combine water and cornstarch in a small saucepan, stirring with a whisk until cornstarch dissolves.  Bring to a boil over medium-high heat; cook 1 minute, stirring constantly.  Remove from heat; cool.  Stir in vinegar and remaining ingredients. Cover and chill.  Yield: 14 T (serving size: 1 T.)

(T= tablespoon, t=teaspoon)

The basic components of this dressing can be varied to suit your tastes.  Try, for example, red wine, balsamic, or rice vinegar instead of white wine vinegar; use vegetable or chicken broth in place of water; substitute other fresh herbs for the oregano, such as chives, tarragon, or basil.