Karen'S Version Of Marinated Vegetables

• 1 c. vinegar
• 2 Tbsp. water
• 3/4 c. olive oil
• 3/4 c. sugar
• 1 can French-cut green beans
• 1 can butter beans (not limas)
• 1 can carrots
• 1 frozen bag Shoe Peg corn
• 1 can LeSueur English peas
• 1 can chopped water chestnuts
• 1 c. bell pepper
• 1/2 medium purple onion, chopped
• 1 medium Vidalia onion, chopped
• 2 red tomatoes, chopped

1. Drain all cans of vegetables.
2. In a bowl, mix in corn.
3. In saucepan, heat the vinegar, water, oil and sugar to a boil.
4. Pour the mixture over the vegetables.
5. Stir with a wooden or plastic spoon.
6. Refrigerate for about 24 hours.
7. Wonderful and colorful.

vinegar, water, olive oil, sugar, green beans, butter beans, carrots, peg corn, peas, water chestnuts, bell pepper, purple onion, vidalia onion, red tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=906877 (may not work)