| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salad, Vegetable | 12 | Servings | |
INGREDIENTS
| 16 | oz | Green beans; cut, drained |
| 16 | oz | Wax beans; cut, drained |
| 15 1/2 | oz | Kidney beans; drained |
| 1 | c | Lima beans; cooked & drained |
| 1 | c | Corn; whole kernel, drained |
| 1 | c | Carrots; sliced |
| 3 | md | Onions; chopped |
| 2 | md | Green peppers; chopped |
| 1 | c | Vinegar |
| 1 | c | Sugar |
| 1/2 | c | Oil; vegetable |
INSTRUCTIONS
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
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