Yield: 12 servings
|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|
|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