Eight-vegetable marinated salad
12 servings
Ingredients
| Quantity | 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 |
Directions
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