Vegetable Salad 10 Recipe

  • 1 can green beans (15 ounce can)
  • 1 can small peas (15 ounce can)
  • 1 can whole corn (15 ounce can)
  • 4 ounces pimento
  • 1 cup green pepper, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • Dressing
  • 1 cup Splenda
  • 1/2 cup vinegar
  • 1/4 cup canola oil
Drain vegetables and put in large bowl. Add remaining vegetables and mix. Combine dressing ingredients, mix well to dissolve Splenda. Add dressing to vegetables and refrigerate overnight to marinate.
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