1 can each, green beans, garbanzo beans, kidney beans,
shoe peg corn, and green peas
1 small jar pimientos
Bell pepper, celery, and onion, chopped
1 or 2 Tbsp. olive oil
3/4 cup red wine vinegar
2 packets Splenda
Drain all vegetables. Mix together. Mix dressing ingredients and fold into salad. Season with pepper to taste. Keeps well in refrigerator. 1 W.W. point per 1 cup serving.
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