Sweet & Sour Vegetable Salad Recipe

  • 1 can cut green beans (16 ounce can)
  • 1 can yellow wax beans (16 ounce can)
  • 1 can red kidney beans (16 ounce can)
  • 1 onion (med.)
  • 10 radishes, sliced
  • 2 cups fresh cauliflower, cut inch bite size
  • 1 bell pepper, cut inch rings
  • 1 1/2 cups sugar
  • 1 1/4 cups vinegar
  • 1/2 cup salad oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
Rinse well and drain all 3 cans of beans. Cut onion in thin slices. Prepare other vegetables as directed and mix in large bowl. Mix sugar, vinegar, oil, salt and pepper to make marinade. Pour marinade over vegetables and chill overnight or for several hours. This can be kept in the refrigerator for several days. Serves 16 to 20.
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