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