Artichoke and Bean Salad

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 cherry or grape tomato
• 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. 1

   Place artichoke hearts, green beans, pimientos, onion, garlic, celery, and tomatoes in a bowl and mix well.

2. 2

   Whisk together olive oil, vinegar, Splenda, seasoned salt, pepper and celery seed.

3. 3

   Mix vinaigrette with salad.

4. 4

   Cover salad and chill 4-6 hours (cooking time) before serving to allow time for flavors to meld.