HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> On the Side -> Salads Overnight Vegetable Salad Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 16 ounce can green beans, drained 16 ounce can wax beans, drained 2 ounce can chopped pimiento 1 medium onion, peeled and minced 1 stalk celery, finely chopped 1 cup prepared low-calorie oil and vinegar salad dressing Directions Combine beans, pimiento, onion and celery in a medium bowl. Pour dressing over and toss to coat. Cover and refrigerate at least 8 hours. Makes about 8 portions. Related Recipes •   Chicken Taco Salads •   Chicken Tortellini Salad with Raspberries •   Chili's Grilled Caribbean Chicken Salad •   Chicken-Cherry Waldorf Salad •   Great Lake Salad •   Southern Style Chicken Salad •   Chunky Chicken and Grape Salad •   Applebee's Low Fat Asian Chicken Salad •   Spicy Cajun Chicken Salad •   Zesty Beer Marinated Mushrooms •   Three Bean Salad Provencal •   Warm Apple Roquefort Walnut Salad •   Ham Salad with Hot Peanut Dressing •   Spring French Salad •   Edible Salad Bowl •   Brown Derby Cobb Salad •   Apple, Cherry and walnut salad with maple dressing •   Summer Tossed Antipasto Salad •   Triple Melon Salad with Golden Dressing •   Across the Border Vegetable Salad View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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