8 Vegetable Salad - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen lima beans
1 (10 oz.) pkg. frozen peas and carrots
1 (16 oz.) can cut green beans or kidney beans, drained
3/4 c. chopped celery
1/4 c. chopped onion
3/4 c. chopped green pepper
2 medium tomatoes, cut in 1/2-inch cubes
1/3 to 1/2 c. prepared Italian dressing

Preparation

Mix lima beans, peas and carrots together.
Cook until tender, but not soft.
Cool.
In a large bowl, mix with remaining vegetables.
Pour dressing over vegetables and toss gently.
Chill 2 hours or preferably overnight for more delicious flavor.
(If chilled overnight, add tomatoes at last tossing for crispness.) Toss again before serving.
This is a great \"make ahead\" salad for a group of 10 to 15.
Keeps well for 3 to 4 days in the refrigerator.