2 c. sliced yellow squash
2 c. fresh green beans
3 carrots, cut into strips
1/2 c. chopped white onion
1/4 c. salad oil
1/2 c. vinegar
1 tsp. salt

Cook all vegetables. Do not overcook. Combine in bowl with oil, vinegar and salt. Marinate in refrigerator overnight. Serves 6.