| Vegetarian Marinated Salad
4 cups of thinly sliced red cabbage
4 cups of coarsely shredded carrots
One 20 ounce can of red kidney beans, drained
2 cups of cut up cooked green beans
1 20 ounce can of chick peas, drained
1 pint of cherry tomatoes, halved
1/3 cup of sugar
2/3 cup of vegetable oil
1/2 cup of cider vinegar
1 teaspoon of salt
1/4 cup of minced onion |
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In a 2 1/2 quart clear, straight sided glass bowl, place a layer of cabbage, carrots, kidney beans, green beans, chick peas and tomatoes. In a jar with tight lid, place sugar, oil, vinegar, salt and onion. Cover and shake until well mixed. Pour over vegetables. Cover bowl with plastic wrap. Refrigerate at least 4 hours to marinate vegetables. Serve with whole grain bread. Makes 8 servings. |
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