Marinated Salad

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Marinated Salad

 

4 c. coarsely shredded carrots

1 can (20 oz.) red kidney beans,

drained

2 c. cut up cooked green beans

1 can (20 oz.) chick peas, drained

1 pt. cherry tomatoes, halved

1/3 c. sugar

2/3 c. vegetable oil

1/2 c. cider vinegar or mix with balsamic vinegar

1 tsp. salt

1/4 c. minced onion

 

In a 2 1/2 quart clear, straight sided glass bowl,

place a layer of cabbage, carrots, kidney beans, green

beans, chick peas and tomatoes. In a jar with tight

lid, place sugar, oil, vinegar, salt and onion. Cover

and shake until well mixed. Pour over vegetables.

Cover bowl with plastic wrap. Refrigerate at least 4

hours to marinate vegetables. Makes 8 servings.

 

Let us enlighten you with a meatless recipe

 

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and if you want to turn up the heat

 

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