Vegetable Salad Medley

• 1 cup sugar
• 3/4 cup red wine vinegar
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups frozen French-style green beans, thawed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1-1/2 cups frozen peas, thawed and drained
• 1-1/2 cups frozen corn, thawed and drained
• 1 cup each chopped celery, red onion and sweet red pepper
• 1 cup fresh cauliflowerets
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1 jar (4 ounces) diced pimientos, drained

1. In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to a boil. In a large bowl, combine the remaining ingredients. Add sugar mixture and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon.

sugar, red wine vinegar, vegetable oil, salt, pepper, green beans, garbanzo beans, frozen peas, frozen corn, celery, fresh cauliflowerets, olives, pimientos

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