1 16-oz can kidney beans, rinsed and drained
1 (15 1/4) oz can whole kernel corn, drained
1 can (15 1/4 oz) lima beans, rinsed and drained
1 can (14 1/2 oz) cut green beans, drained
1 can (14 1/2 oz) wax beans, drained
1 jars (4 1/2 oz each) whole mushrooms, drained
1 medium green bell pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 tsp pepper
3/4 tsp salt
In a large bowl, combine the first 8 ingredients. In a small bowl, combine remaining ingredients; mix well. Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Makes 24 servings
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