Make-Ahead Vegetable Medley

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/4 ounces) lima beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) cut wax beans, drained
• 1 can (14-1/2 ounces) cut green beans, drained
• 1 can (15-1/4 ounces) small peas, drained
• 1 can (7 ounces) white or shoepeg corn, drained
• 1-1/2 cups chopped onion
• 1/2 cup chopped green pepper
• 1 large cucumber, chopped
• 1 jar (2 ounces) diced pimientos, drained
• 2 cups cider vinegar
• 1-1/2 cups sugar
• 2/3 cup vegetable oil
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder

1. In a large bowl, combine the beans, peas, corn, onion, green pepper, cucumber and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate overnight.

kidney beans, beans, garbanzo beans, wax beans, green beans, peas, white, onion, green pepper, cucumber, pimientos, cider vinegar, sugar, vegetable oil, salt, pepper, garlic

Taken from www.tasteofhome.com/recipes/make-ahead-vegetable-medley/ (may not work)