½ cup salad oil
¾ cup apple cider vinegar
1 cup sugar
1 tablespoon water
1 teaspoon salt
½ teaspoon pepper
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 cup chopped red onion
1 cup chopped celery
1 can (15.2 ounces) white corn, drained
1 can (14.5 ounces) French-style green beans. drained
1 can (15 ounces) waxed beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
1 can (15 ounces) petit peas, drained
In a small pan over medium-high heat, stir together oil, vinegar, water, sugar, salt and pepper; bring to a roaring boil. Remove from heat and set aside (or refrigerate) to cool.
To a large bowl, add all the vegetables and beans. Pour cooled dressing over vegetables and toss until well combined.
Serves eight to 10.
Jill Von Boeckman, Arlington Heights