1 can cut green beans
1 can yellow wax beans
1 can red kidney beans
1 can green Lima beans
1 c. sliced carrots
6 stalks celery, cut in sm. pieces
1 c. sliced cauliflower
1/2 c. canned corn (opt.)
1 med. onion, sliced thin
1 red pepper & 1 green pepper, sliced in thin rings

MARINADE:

1 c. sugar
1 1/2 c. white vinegar
1/2 c. water
1/2 c. salad oil
1 tsp. celery salt
Garlic powder to taste

Marinade should cover vegetables completely. Vegetables may vary and fresh vegetables may be used instead of canned.