Low-Fat Marinated Veg-Bean Salad

• 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

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

kernel corn, light kidney beans, green beans, sweet onion, green pepper, olive oil, celery, garlic powder, pepper, salt, water, sugar, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=326715 (may not work)