Basil, Black Bean and Corn Salad

15oz can of whole kernal corn, drained
15oz can of black beans, drained and rinsed
14.5 oz can of sliced green beans
14.5 oz can of diced tomatoes, drained
1 can of artichoke hearts, drained and cut up (don't use the marinated ones)
1 small jar of chopped pimiento
1 whole onion chopped, although you may want to reduce the onion or use a red onion instead

Dressing
1/3 cup Splenda No Calorie Sweetener
1/3 cup red wine vinegar or your preferred vinegar
1/4 cup olive oil (you could cut the oil down to 1/8 of a cup without really losing any flavor) garlic powder
salt
course ground black pepper to taste
1 tablespoon of pureed basil

The calculator wouldn't let me list things in quanities of one can, but I use a 15oz can of whole kernal corn, drained, a 15oz can of black beans, drained and rinsed, a 14.5 oz can of sliced green beans, a 14.5 oz can of diced tomatoes, drained, and a can of artichoked hearts, drained and cut up. I added a small jar of chopped pimiento, instead of the fresh, and one whole onion chopped, although you may want to reduce the onion or use a red onion instead. In a separate bowl, mix 1/3 cup Splenda No Calorie Sweetener, 1/3 cup red wine vinegar or your preferred vinegar, and 1/4 cup olive oil. I do think you could cut the oil down to 1/8 of a cup without really losing any flavor. Add garlic powder, salt, and course ground black pepper to taste. I like about a tablespoon of garlic powder and generous amounts of pepper. For the real zinger, I add about a tablespoon of pureed basil and mix well (I get this in the refrigerated produce section of Target). Put all the canned, drained ingredients in a large bowl. Pour vinegar/oil mixture over the top and stir well. You can eat right away, but for best results refrigerate for a least a couple of hours. This is even better the next day.

It makes a little less than 2 quarts, or about 7 cup-sized servings

Number of Servings: 7

Recipe submitted by SparkPeople user SFISER.