Tangy Vegetable Salad

• 1 cup green pepper, chopped
• 8 green onions, with tops, chopped
• 1 (14 ounce) canleseur English peas, drained
• 1 cup celery, chopped
• 1 (14 ounce) can white shoepeg corn, drained
• 1 small pimentos, chopped
• 1 (14 ounce) canseasoned French style green beans, drained
• 34 cup carrot, chopped
• 1 cup cauliflower, bite size pieces
• 1 cup broccoli, bite size pieces
• 1 (14 ounce) can garbanzo beans
• 1 cup tomatoes, chopped
• 1 cup sugar
• 1 teaspoon salt
• 2 tablespoons celery seeds
• 2 teaspoons paprika
• 12 cup dark vinegar
• 1 cup oil

1. Put marinade ingredients in blender and blend throughly.
2. Pour over raw vegies and let set overnite.
3. Drain off marinade when serving.

green pepper, green onions, peas, celery, white shoepeg corn, pimentos, green beans, carrot, cauliflower, broccoli, garbanzo beans, tomatoes, sugar, salt, celery seeds, paprika, dark vinegar, oil

Taken from www.food.com/recipe/tangy-vegetable-salad-204465 (may not work)