Mixed Vegetable Salad - cooking recipe

Ingredients

1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, thinly sliced
1 bag frozen mixed vegetables
1 can kidney bean, drained
1 can garbanzo beans, drained
1/2 cup cider vinegar
1/4 cup Splenda sugar substitute
1 tablespoon cornstarch

Preparation

Cook vegetables as directed on package.
Drain and cool.
Drain and rinse beans.
Mix first 6 ingredents together.
In a small sauce pan combine vinegar, Splenda and corn starch.
Cook until slightly thickened.
Adjust vinegar and Splenda to your tastes.
Should have a sweet/sour taste.
Add dressing to vegetables.
Serve cold.