Overnight Sauer-Bean Salad - cooking recipe

Ingredients

17 oz. drained sauerkraut
17 oz. drained 3-bean salad
3 c. thinly sliced cabbage
1 chopped green pepper
2 Tbsp. diced pimiento
1/2 c. sugar
1/3 c. cider vinegar
1/2 tsp. caraway seed

Preparation

In a bowl, combine all vegetables.
Combine sugar and vinegar in a saucepan; bring to boil.
Stir in caraway seed.
Pour hot vinegar mixture over vegetable mixture; mix well.
Cover; refrigerate overnight.
Salad will keep several days in refrigerator.
Makes 8 to 10 servings.