1 c. whole artichoke hearts
1 pkg. frozen whole green beans
1/2 lb. slender carrots
1/4 lb. whole pearl onions
1 jar whole pimentos
1 c. pitted large ripe olives

MARINADE:

1 c. olive oil or salad oil
1/3 c. wine vinegar
1/2 tsp. salt
1 clove garlic crushed
3/4 tsp. crushed black pepper

Drain and halve artichoke. Thaw beans, pare carrots and cut in thin slices. Peal onions and cut pimentos in 1 inch strips. Arrange vegetables and olives in 5 cup container with tight fitting lid.

Heat marinade ingredients in pan to boiling. Pour over vegetables. Cool; cover and chill. 8 servings.