Eight-vegetable Marinated Salad
| 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 | Onions, chopped | |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 241
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 0mg
Sodium: 149.7mg
Potassium: 322.7mg
Carbohydrates: 35.8g
Fiber: 6.2g
Sugar: 20.5g
Protein: 4.8g