Bean Salad

1 small can lima beans 1 small can english peas 1 medium can green beans 1 medium can kidney beans 1 medium can Garbarzo beans 5 sliced baby carrots 1/2 chopped bell pepper 1/2 chopped onion 1/2 stalk chopped celery Drain all the can veggies and mixed the all together. 3 Tablespoons Olive oil 2/3 cup white vinegar 1/4 cup Splenda Mix together and pour over veggies. Store in Air tight container for a few hours before eating. Makes 7 cups total. 1/2 cup servings per serving: cal: 64 Fat: 3.5 Carb: 7 Prot: 2