eight-vegetable marinated salad
- Categories
- Salads
- Vegetables
- Yield
- 12 servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Green beans, cut; drained |
| 16 ounces | Wax beans, cut; drained |
| 15½ ounce | Kidney beans; drained |
| 1 cup | Lima beans; cooked & drained |
| 1 cup | Corn, whole kernel; drained |
| 1 cup | Carrots; sliced |
| 3 mediums | Onions; chopped |
| 2 mediums | Green peppers; chopped |
| 1 cup | Vinegar |
| 1 cup | Sugar |
| ½ cup | Oil, vegetable |
Combine vegetables in a large bowl, and toss lightly.
Combine vinegar, sugar, and oil in a small saucepan; bring to a boil.
Pour hot marinade over vegetables; stir gently. Cover and chill salad overnight.
SOURCE: Southern Living Magazine, sometime in 1981. Typos by Nancy Coleman Submitted By NANCY COLEMAN On 04-28-95
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