Low-Fat Marinated Veg-Bean Salad - cooking recipe

Ingredients

1 (17 oz.) can white whole kernel corn, drained
1 (15 oz.) can light kidney beans, drained
1 (15 oz.) can green beans, drained
1 medium sweet onion, chopped
1 medium green pepper, cut in small pieces
2 Tbsp. olive oil
1 tsp. celery seed
1/2 tsp. garlic powder
1/4 tsp. pepper
1/2 tsp. salt
6 Tbsp. water
6 Tbsp. sugar
1 c. vinegar

Preparation

In a medium bowl, combine corn, kidney beans, green beans, onion and green pepper.
For dressing, combine vinegar, sugar, water, olive oil, celery seed, salt, pepper and garlic powder.
Mix well and pour over vegetables.
Stir lightly; cover and chill for 4 to 24 hours.
Serve with a slotted spoon.
Makes 12 servings. Total fat 3 g (saturated fat less than 5 g and 0 mg cholesterol).