Pickled Potluck Salad
1 (15 ounce) can wax beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 (14 ounce) can French-style green beans, drained and rinsed
1 (14 ounce) can small sweet corn kernels, drained and rinsed
1 red pepper, cut into slivers
1 red onion, sliced into very thin rings Dressing:
2/3 cup sugar
1/3 cup olive oil
2/3 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon parsley
1. Place all vegetables in a stainless steel or glass bowl.
2. Mix all dressing ingredients in a sauce pan. Bring just to a boil.
3. Pour dressing immediately over vegetables in bowl. Stir thoroughly to mix.
4. Transfer to non-plastic serving dish with lid and chill well for at least 2 hours before serving.