From my friend, Cheryl Driggs in Houston TX (simplyprepared.com)
Marinated Vegetable Salad (from her book, Pantry Cooking II)
Canned food makes it possible to have this salad year round - in the winter and early spring before the gardens start growing or when Mother Nature freezes what garden you do have, in the summer when you need a picnic salad that won't easily spoil, or anytime you need something for a potluck dinner. Serves 8.
Ingredients
1 can (14.5 oz) sliced carrots, drained
1 can (14.5 oz) wax beans, drained
1 can (2.25 oz) sliced ripe olives, drained
1 can (8 oz) diced water chestnuts, drained
1 jar (6-7 oz) whole mushrooms, drained
4 tablespoons diced pimiento
2 tablespoons dried onion
1/8 teaspoon dried minced garlic
1 tablespoon parsley flakes
2/3 cup olive oil
1/3 cup white wine vinegar
1/4 teaspoon black pepper
1/2 teaspoon garlic salt
Directions
Combine carrots, beans, olives, water chestnuts, mushrooms, pimiento, onion, garlic, and parsley. In a small bowl, whisk together olive oil, vinegar, pepper, and garlic salt.
Pour the mixture over the vegetables and stir to coat. Refrigerate until well-chilled, stirring occasionally.