1 (15 oz.) can kidney beans, drained
1 (15 oz.) can yellow wax beans, drained
1 (15 oz.) can baby peas, drained
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can green beans, drained
1 (15 oz.) can bean sprouts, drained
1 (8 oz.) can water chestnuts, drained & sliced
1 (4 oz.) can sliced mushrooms, drained
1 medium chopped onion
1 cup chopped celery
1 red bell pepper, chopped
1 green bell pepper, chopped

Drain all canned items above and then combine with other ingredients.

MARINADE:

2/3 cup olive oil
2/3 cup vinegar
1 1/3 cups water
1 cup Splenda (or other sugar substitute)
1 tbsp. prepared mustard
salt and pepper, to taste

Pour the marinade over the vegetables in coverable bowl (must hold at least 6 pints).

Marinade at least overnight (preferably 24 hours) in refrigerator, stirring a couple of times. The longer it marinades, the better it becomes.

Yield: 6 pints.

Submitted by: Ron Wikoff