Nila Meyer Barros
Kansas City, Missouri
1 can cut green beans
1 can cut wax beans
1/2 c. chopped sweet red onion
1/2 c. Splenda
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. canola oil
1/3 c. cider vinegar
Drain the beans and combine them in a bowl with the onions. In a separate bowl, combine the Splenda, salt, pepper, oil and vinegar; pour the mixture over the vegetables. Let marinate for several hours. Drain off the marinade and serve.
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