Betty's Green Bean Salad

My mom made this salad every year for Christmas. It was so popular that she began to make it for Thanksgiving as well. I've found the tartness of the dressing really helps cut through the richness of the other holiday dishes.  

I found her handwritten recipe and tweaked it slightly.  Instead of the sugar, I very successfully substituted Stevia and adjusted the white vinegar/vegetable oil ratio.  This is really an easy side dish that I'm sure your guests will love as much as our family does.

2 cans French style green beans, drained

1 can small English peas, drained

1 medium jar chopped pimento, drained

1 small bell pepper, diced

1 cup diced white or red onion

1 cup sugar or Stevia

1/1 cup white vinegar

1/4 cup Wesson vegetable oil

dash of salt and pepper

Mix first 5 ingredients in a medium bowl. In a separate bowl, whisk together sugar, vinegar, oil, salt, and pepper.  Pour over vegetables and stir to combine. Cover and refrigerate at least 24 hours before serving.