RECIPE # 4014 - MARINATED VEGGIE SALAD - Wednesday, July 11, 2007 - NewsChannel5.com | Nashville News, Weather & Sports

ANN COX - KROGER

1 (15-oz) can early English peas, drained

1 (15-oz) can French style green beans, drained

1 (15-oz) can baby lima beans, drained

1 (15-oz) can white corn, drained

1 (12-oz) jar baby carrots, drained

1 (5-oz) can water chestnuts, drained and chopped

1 c chopped celery

1 medium bell pepper, chopped

1 small to medium onion, chopped

1 (4-oz) jar diced pimentos

1 ¼ c apple cider vinegar

1 c sugar or sugar substitute

1/2 c vegetable oil

Combine peas, green beans, lima beans, corn, baby carrots, water chestnuts, celery, pepper, onion and pimentos in large bowl.  In a small bowl whisk together vinegar, sugar and oil; pour over vegetable mixture.  Toss to coat and refrigerate for several hours or overnight.  Yield:  8-10 servings.