Our leader gave this recipe out last week at meeting...it's from one of the ladies in our group, Mary. This is FANTSTIC!!! I've made 3 batches of it this week, one for home, one for a pot luck and to take to my sis's last weekend, and one today for ME! It is a terrific way to get your veggies in and everyone seems to love it! I will keep this in my fridge from now on (along with the tamale soup)...that way there is always something low points for me to nibble on. I hope you try this...it's a keeper! Thanks Mary and Jan! Colette
Mary's Fabulous Veggie Salad 1 serving=1 cup=1 pt
1 can cut green beans (undrained) 1 can whole kernal corn (undrained) 1 can red kidney beans (drained) 1 cup chopped onion (I use a purple onion) 1 cup chopped carrots (I use waffle cut carrot chips and chop them up) 1 cup diced celery 1 cup chopped red, yellow or orange bell pepper (or any combo thereof) 1/2 cup seasoned white wine vinegar (or regualar white wine vinegar if you can't find the seasoned) 20 packets (little less than 1/3 cup) Splenda 2 Tbsp canola oil DO NOT USE OLIVE OIL
Mix all ingredients together in a very big bowl. Let marinate a while before serving. It only gets better with time and will keep for several days in the fridge (not that it will last that long)
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
I made this last week but I thought it had too much liquid in it, this week, I made it with fresh corn and green beans that were blanched. It looks better and not swimming in liquid. I am going to take it to the cookout on Saturday.
It is a terrific way to get your veggies in and everyone seems to love it! I will keep this in my fridge from now on (along with the tamale soup)...that way there is always something low points for me to nibble on. I hope you try this...it's a keeper! Thanks Mary and Jan! 
Colette
