Marinaded Pepper Salad Recipe

• 1 pound carrots
• 1 (16 ounce.) can wax beans, liquid removed
• 1 sm. green pepper
• 1 sm. red pepper
• 4 green onions
• 1/4 c. chopped chives

1. Pare and trim carrots with crinkle cutter, cut crosswise into 1/4 inch slices.
2. In 2 c. boiling water in medium saucepan, cook carrots with 1/2 tsp.
3. salt, covered, till tender crisp, about 5 min.
4. Drain: immediately place carrots in large bowl of ice and water.
5. Let stand till carrots are thoroughly chilled.
6. Place beans in large mixing bowl.
7. Cut peppers into 1/2 inch pcs: cut green onions including tops into 1 inch pcs, add in peppers, onions, and chives to bowl, set aside.
8. In 2 c. jar with tight lid, combine marinade ingredients with 1 tsp.
9. salt, 1/4 c. salad oil and 2 Tbsp.
10. water.
11. Shake till blended and sugar dissolves.
12. Drain carrots, place in bowl with vegetables.
13. Pour marinade over vegetables, toss well.
14. Cover with plastic wrap.
15. Chill at least 4 hrs and up to 3 days, stirring occasionally.
16. Serves 6 to 8.

carrots, wax beans, green pepper, red pepper, green onions, chives

Taken from cookeatshare.com/recipes/marinaded-pepper-salad-50891 (may not work)