Karen'S Version Of Marinated Vegetables - cooking recipe

Ingredients

1 c. vinegar
2 Tbsp. water
3/4 c. olive oil
3/4 c. sugar
1 can French-cut green beans
1 can butter beans (not limas)
1 can carrots
1 frozen bag Shoe Peg corn
1 can LeSueur English peas
1 can chopped water chestnuts
1 c. bell pepper
1/2 medium purple onion, chopped
1 medium Vidalia onion, chopped
2 red tomatoes, chopped

Preparation

Drain all cans of vegetables.
In a bowl, mix in corn.
In saucepan, heat the vinegar, water, oil and sugar to a boil.
Pour the mixture over the vegetables.
Stir with a wooden or plastic spoon.
Refrigerate for about 24 hours.
Wonderful and colorful.