Eight-vegetable marinated salad

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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