Green Bean Salad

1 16 oz. can French style green beans, drained
1 c. celery, diced
½ c. diced cucumber ( I remove seeds before chopping)
¼ c. diced green pepper
2 oz. jar diced pimentos
½ tsp. instant minced onion
¼ c. red wine vinegar
¼ c. white vinegar
Artificial sweetner to equal 2 tsp.
½ - 1 tsp. salt

Place first 5 ingredients (beans through pimentos) in a medium bowl that has a tight fitting lid. Mix together remaining ingredients, pour over vegetables and mix well. Cover and chill overnight. (If you think of it, shake the bowl a few times while chilling to make sure vegetables stay marinated.) Makes 5 cups.

Hey! It is definitely feeling like summer around here in Southern Indiana! So I started thinking about some easy, refreshing recipes to make up. This is one that my husband, Gary, and I really like, but the kids think it is too vinegary. Very low calorie and a good salad to take on a picnic, since it holds up well in the heat. I think this is a good alternative to coleslaw - great with hot dogs, brats, burgers and such. (Great with a bologna sandwich for the matter.) Another great thing about making this recipe, is I usually have lots of celery, green pepper and cucumber to munch on while making it, so again, nibbling with few calories! Always a plus! You definitely want this to chill several hours and preferably overnight. Very easy to double and leftovers will last quite awhile in the refrigerator, which means you can have some veggies with that quick sandwich you may make for lunch. Enjoy!