15+ servings (keeps in fridge for 6+ weeks - if it lasts that long, kids love it!)

Dump into your collander:

2 cups chopped celery
1/2 cup chopped onion
1 large jar pimentos
2 cans chopped water chestnuts (substituted for 2 cans shoepeg corn)
1 can cut green beans
2 cans baby LeSeur peas (or substitute a can of beans of your choice)

Remove to a deep bowl, add 1 Tablespoon of salt and refridgerate 1 hour. Drain again, put back into bowl and add:

1-2 tsp. garlic salt (or two grated cloves)
1/2 cup vinegar (wine or cider)
SF equivalent of 3/4 cup sugar (your choice of substitute)
1 cup light oil

Stir occasionally for 24 to 48 hours before serving.

This is really good as a snack, on top of a salad or as a side dish.

mmmm ... sounds good... I'm gonna try it

Are peas okay? I can't remember how high they are on the gi


thanks
Linda

Linda, I think baby peas are not good because they don't have a lot of fiber so another higher fiber bean to make up for the carbs would be better. I've tried thawed frozen black eyed peas - they're pretty good in this recipe and higher in fiber. Probably garbanzo beans would work too. Should have put that in the post