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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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A variant of 3 bean salad, this one also low sugar/diabetic/lowcarb. Ingredients:
1 (12 ounce) jar water-packed artichoke hearts, drained |
29 ounces canned cut green beans, rinsed and drained |
1 (2 ounce) jar chopped pimiento, drained |
1/2 small onion, chopped |
3 garlic cloves, minced |
1/2 cup finely chopped celery |
1/2 cup halved cherries or 1/2 cup grape tomatoes |
1/2 cup extra virgin olive oil |
1/4 cup vinegar |
1/4 cup splenda granular |
1/2 teaspoon seasoning salt |
1/2 teaspoon black pepper |
1/2 teaspoon celery seed |
Directions:
1. Place artichoke hearts, green beans, pimientos, onion, garlic, celery, and tomatoes in a bowl and mix well.
2. Whisk together olive oil, vinegar, Splenda, seasoned salt, pepper and celery seed.
3. Mix vinaigrette with salad.
4. Cover salad and chill 4-6 hours (cooking time) before serving to allow time for flavors to meld.
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