Mrs. Culotta's Vegetable Bouquet

Submitted by Suzanne Hieber

Ingredients

One 4 oz. can of mushrooms
One 6 oz. can of pitted black olives
One 14 oz. can of artichoke hearts in water
One 14.5 oz. can of string beans, drained
1 cup of celery, cut diagonally
1 medium onion, sliced thin
One 15 oz. can of red kidney beans

marinade

1/4 cup of tarragon vinegar
1 1/2 tsp. of Accent (optional)
1 1/4 tsp. of salt
1/2 cup of salad oil
1 tsp. sugar
1 tbsp. of fine herbs
1/4 tsp. of tabasco
1/4 cup of chopped parsley

Directions

1. Combine all vegetables

2. Shake marinade ingredients together and pour over veggies, then stir

3. Refrigerate overnight

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