Artichoke and Bean Salad

• 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
• 12 small onion, chopped
• 3 garlic cloves, minced
• 12 cup finely chopped celery
• 12 cup halved cherries or 12 cup grape tomatoes
• 12 cup extra virgin olive oil
• 14 cup vinegar
• 14 cup Splenda granular
• 12 teaspoon seasoning salt
• 12 teaspoon black pepper
• 12 teaspoon celery seed

1. Place artichoke hearts, green beans, pimientos, onion, garlic, celery, and tomatoes in a bowl and mix well.
2. Whisk together olive oil, vinegar, Splenda, seasoned salt, pepper and celery seed.
3. Mix vinaigrette with salad.
4. Cover salad and chill 4-6 hours (cooking time) before serving to allow time for flavors to meld.

water, green beans, pimiento, onion, garlic, celery, cherries, extra virgin olive oil, vinegar, splenda, salt, black pepper, celery

Taken from www.food.com/recipe/artichoke-and-bean-salad-304155 (may not work)