Marinated Vegetarian Salad
Ingredients
4 C. thinly sliced red cabbage
4 C. coarsely shredded carrots
1 can (20 oz.) red kidney beans, drained
2 C. cut up cooked green beans
1 can (20 oz.) chick peas, drained
1 pt. cherry tomatoes, halved
1/3 C. sugar
2/3 C. vegetable oil
1/2 C. cider vinegar
1 tsp. salt
1/4 C. minced onion
Cooking Instructions
For those with hearty appetite, add cheese or hard cooked eggs to the menu. Serve this salad with a whole grain bread.
In a 2 1/2 quart clear, straight sided glass bowl, place a layer of cabbage, carrots, kidney beans, green beans, chick peas and tomatoes. In a jar with tight lid, place sugar, oil, vinegar, salt and onion. Cover and shake until well mixed. Pour over vegetables. Cover bowl with plastic wrap. Refrigerate at least 4 hours to marinate vegetables. Makes 8 servings.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)