FESTIVE VEGETABLE SALAD

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FESTIVE VEGETABLE SALAD image

Categories     Bean     Vegetable     Side     No-Cook     Quick & Easy

Yield Serves about 20 as a side dish

Number Of Ingredients 14

1 16 oz. can red kidney beans
1 med. red onion, thinly sliced
1 16 oz. can Italian beans (or cut green beans)
1 16 oz. can garbanzo beans (chick peas)
1 16 oz. can cut wax beans
1 16 oz. can baby carrots
1/3 c. sugar (scant)
2/3 c. white vinegar
½ c. vegetable or canola oil
1 teas. salt
½ teas. pepper
RESERVE
1 16 oz. pkg. frozen peas
1 pt. basket grape or cherry tomatoes

Steps:

  • Drain canned vegetables, discarding liquid. Add onion and toss. Combine liquid ingredients and seasonings and pour over beans. Chill and just prior to serving, add tomatoes and peas. Serve.

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