Vegetable Medley Salad

• 1 medium head cauliflower, broken in florets and blanched
• 1 medium onion, sliced into rings
• 1 (16 oz.) can green beans
• 1 (16 oz.) can wax beans
• 1 (16 oz.) can lima beans, drained
• 1 (16 oz.) can kidney beans, rinsed and drained
• 4 sweet pickles, sliced
• 3 carrots, sliced and blanched
• 1 1/2 c. vinegar
• 3/4 c. water
• 1/2 c. sweet pickle juice (optional)
• 2 c. sugar
• 1 tsp. salt
• 1/2 tsp. ground turmeric
• 1/4 tsp. dry mustard

1. In a large bowl combine cauliflower, onion, all of the beans, pickles and carrots.
2. In a medium saucepan, bring remaining ingredients to a boil.
3. Boil for 2 minutes, stirring occasionally. Pour over vegetables; stir gently.
4. Cover and chill overnight. Stir again; drain before serving.
5. Yield:
6. 12 to 18 servings.

head cauliflower, onion, green beans, wax beans, lima beans, kidney beans, sweet pickles, carrots, vinegar, water, sweet pickle juice, sugar, salt, ground turmeric, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947660 (may not work)