Green Bean Salad - cooking recipe

Ingredients

1/4 c. brown sugar
2/3 c. tarragon vinegar
1/2 c. oil
1/2 tsp. dill
salt and pepper
1 can Blue Lake green beans
1 can Mexican corn
1 can sliced carrots
1 can artichoke hearts, quartered
boxed cherry tomatoes, halved

Preparation

Mix first 5 ingredients together in a jar and shake well. Drain juice from canned vegetables. Place vegetables in large container with lid. Add tomatoes and dressing. Stir well. Cover and marinate overnight in refrigerator. Keeps up to 2 weeks. Great for picnics or barbecues.