Overnight Vegetable Salad

Name: Overnight Vegetable Salad Recipe
Prep time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 1 pkg (10 oz) frozen peas thawed; 1 can (15 to 16 oz) low sodium red kidney beans drained; 1 can (15 to 16 oz) low sodium black beans drained; 1 pkg frozen cut green beans thawed; 1 pkg (10 oz) frozen white or yellow sweet corn thawed; 1 cup diced celery; 1 medium onion diced; � cup diced red pepper chopped; � cup apple cider vinegar; � cup Splenda or other no cal sweetner; 2 tbs salad oil; 2 tsp water; 1 tsp paprika; 1 jar chopped pimentos

Minutes to Prepare: 20

Number of Servings: 16

Ingredients

1 pkg (10 oz) frozen peas, thawed1 can (15 to 16 oz) low sodium red kidney beans, drained1 can (15 to 16 oz) low sodium black beans, drained1 pkg frozen cut green beans, thawed1 pkg (10 oz) frozen white or yellow sweet corn, thawed1 cup diced celery1 medium onion, diced� cup diced red pepper, chopped� cup apple cider vinegar� cup Splenda or other no cal sweetner2 tbs salad oil2 tsp water1 tsp paprika1 jar chopped pimentos

Directions

In a large bowl, combine all vegetables and pimento. In small bowl combine remaining ingredients and stir until sugar is dissolved. Pour over vegetables and toss. Cover & refrigerate at least 24 hours, stirring occasionally. Approx 120 calories per 14 servings, 105 calories per 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user MAMACITADEBI.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 128.9
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 235.6 mg
Total Carbs: 22.2 g
Dietary Fiber: 6.3 g
Protein: 5.5 g

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