1/3 c. brown sugar
2/3 c. tarragon vinegar
2/3 c. salad oil
Garlic salt
Salt & pepper
Dash or two of Tabasco
1 lb. can Blue Lake green beans
1 (12 oz.) can Mexicorn
1 lg. red onion sliced
2 cucumbers, sliced
1 or 2 tomatoes peeled & sliced

Combine brown sugar, vinegar and salad oil. Season with garlic salt, salt, pepper and Tabasco sauce.

Pour dressing over vegetables which have been well drained and mixed together. Refrigerate and marinate in dressing for at least 24 hours.

Will keep about 2 weeks in refrigerator. Makes about 2 quarts. Serves 10 to 12.