Marinated Vegetable Salad

1. 1

   Bring sugar, vinegar and oil to a rolling boil until sugar dissolves.

2. 2

   Set aside to cool.

3. 3

   Drain canned vegetables; mix with remaining ingredients.

4. 4

   Add vinegar mixture and refrigerate overnight.

5. 5

   You just continue to add vegetable ingredients to the marinade as the salad is eaten.

6. 6

   Keeps well for 2 to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.