Recipe - Eight-Vegetable Marinated Salad

16 ounce Green beans; cut, drained
16 ounce Wax beans; cut, drained
15 One half ounce Kidney beans; drained
1 cup Lima beans; cooked & drained
1 cup Corn; whole kernel, drained
1 cup Carrots; cut or sliced up
3 md Onions; chopped
2 md Green peppers; chopped
1 cup Vinegar
1 cup Sugar
One half 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
Posted to KitMailbox Digest by brightl@kitmailbox.com on Sep 5, 1997