Marinated Veggie Salad

By urbcindy

This is a veggie "dump" recipe. You can make as little or as much as you want and adjust the marinade up or down to fit the amount of veggies. It keeps for more than a week in the fridge preserved in the marinade. I use it to get lots of veggies on the Weight Watchers plan!

Ingredients

• 16 C assorted canned and fresh veggies such as
• Canned green and yellow beans
• Canned beets
• Any kind of kidney, pinto, garbanza,etc. bean
• White or yellow hominy
• Carrots
• Broccoli
• Peppers - red, yellow, green
• Onions
• Celery
• Cherry tomatoes
• Radishes
• Plus any others you'd like to add (or remove)
• --------------------
• Marinade
• 1 C white vinegar (try all or part as flavored vinegar like balsamic)
• 1/2 C water
• 1/2 C sugar or Sugar Twin
• 2 (or more as desired)garlic cloves, chopped

Preparation

Step 1

-Prepared all veggies into bite-sized pieces
-Mix marinade ingredients ad pour over veggies. For the first day, invert ocntainer or stir occasiomnally to allow all veggies to be in contact with the dressing.