2 med. tomatoes, cut in wedges
1 sm. zucchini, thinly sliced
1 sm. yellow squash, thinly sliced
1 sm. onion, thinly sliced
2/3 c. corn oil
1/3 c. white wine vinegar
1 tbsp. chopped fresh mint leaves or 1 tsp. dried mint flake
1 tsp. sugar (optional)

In large shallow dish toss together tomatoes, zucchini, squash and onion. In small bowl stir together corn oil, vinegar, mint and sugar. Pour over vegetables. Toss to coat well - cover and refrigerate several hours, stirring occasionally. Makes about 4 cups.