Maureen's Green Vegetable Marinade

This recipe is from my mother-in-law. I first had it at a barbecue at my house when my parents were in town.

1/2 cup sugar

1/4 - 1/2 cup olive oil

3/4 cup tarragon vinegar

8 oz can petite peas (she uses 16 oz of lesur peas, drained)

1 small onion, diced

16 oz canned french style green beans, drained

1 cup celery, chopped

1 cup green pepper, chopped (she uses red pepper)

1 tsp salt (she usually omits)

Dissolve sugar in hot oil and vinegar. Pour over vegetables. Toss lightly and chill.

Serves 10-12

At serving time, you may leave in bowl or drain. Serve on a bed of lettuce with tomatoes.

Source: Virginia Hospitality Cookbook.