1 (16-ounce) can garbanzo beans, drained
1 (15 1/2-ounce) can red kidney beans, drained
1 (8-ounce) can wax beans, drained
1 (5.25-ounce) can whole kernel corn, drained
1 (8-ounce) can cut green beans, drained
1 (4-ounce) can whole mushrooms, drained
1 (8 1/2-ounce) can lima beans, drained1
1 (8 1/4-ounce) can sliced carrots, drained
3 small yellow squash, thinly sliced
1 large onion, sliced and separated into rings
1 large green pepper, chopped
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 cup vegetable oil
1 cup cider vinegar
1/2 cup sugar
1 teaspoon hot sauce
Grated Romano cheese, optional
Combine first 13 ingredients in a large bowl; toss gently.
Combine oil, vinegar, sugar, and hot sauce in a small saucepan;
cook over low heat, stirring occasionally, just until sugar
dissolves. Pour marinade over vegetables; toss gently. Cover and
refrigerate 8 hours or overnight. Sprinkle with cheese before
serving, if desired.
Yield: 12-15 servings.
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