Appetizers / Soups / Salads

Overnight Vegetable Salad is for Salad.

Overnight Vegetable Salad takes 20 minutes to prepare.

Overnight Vegetable Salad takes several minutes to cook.

Overnight Vegetable Salad makes 16 servings.

The ingredients for Overnight Vegetable Salad are:

1 pkg (10 oz) frozen peas, thawed
1 can (15 to 16 oz) low sodium red kidney beans, drained
1 can (15 to 16 oz) low sodium black beans, drained
1 pkg frozen cut green beans, thawed
1 pkg (10 oz) frozen white or yellow sweet corn, thawed
1 cup diced celery
1 medium onion, diced
? cup diced red pepper, chopped
? cup apple cider vinegar
? cup Splenda or other no cal sweetner
2 tbs salad oil
2 tsp water
1 tsp paprika
1 jar chopped pimentos

Here is how you make Overnight Vegetable Salad:

In a large bowl, combine all vegetables and pimento. In small bowl combine remaining ingredients and stir until sugar is dissolved. Pour over vegetables and toss. Cover & refrigerate at least 24 hours, stirring occasionally. Approx 120 calories per 14 servings, 105 calories per 16 servings.Number of Servings: 16Recipe submitted by SparkPeople user MAMACITADEBI.

The nutritional information for Overnight Vegetable Salad is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 128.9

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 235.6 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 6.3 g
• Protein: 5.5 g

The dietary needs meet for Overnight Vegetable Salad is Sugar Free