Rainbow Vegetable Tray

• 1 bottle (14 oz.) baby corn on the cob
• 1 can (14 oz.) artichoke hearts, drained and halved
• 1 bottle (12 oz.) baby whole carrots, drained
• 1 bottle (9 oz.) whole mushrooms, drained
• 1-1/3 cup apple cider vinegar
• 2/3 cup vegetable oil
• 1/2 cup sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1-1/2 cup finely chopped green bell pepper
• 1 cup finely chopped purple onion
• 1 jar (4 oz.) pimento, drained and diced
• Lettuce leaves

1. Place corn, artichoke hearts, carrots and mushrooms into separate zip-lock bags or shallow glass dishes.
2. Combine vinegar and next seven ingredients, stirring until sugar dissolves.
3. Pour evenly over vegetables.
4. Seal or cover and refrigerate for 8 hours or overnight.
5. Drain vegetables and arrange on a lettuce-lined serving plate.
6. Serve with wooden picks.

corn, hearts, carrots, mushrooms, apple cider vinegar, vegetable oil, sugar, salt, pepper, green bell pepper, purple onion, pimento

Taken from www.foodgeeks.com/recipes/3918 (may not work)