Marinated Tomato Vegetable Salad
|Frozen cut green beans/One 8-ounce can cut green beans||4 1⁄2 Ounce (Half Of 9 Ounce Package)|
|Tomatoes||2 Medium, cut into wedges|
|Onion||1 Small, thinly sliced and separated into rings|
|Zucchini||1 Medium, sliced|
|Snipped parsley||3 Tablespoon|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Rose wine||2 Tablespoon|
|Salad oil||1 Tablespoon|
|Dried basil||1⁄4 Teaspoon, crushed|
Cook frozen green beans according to package directions; drain.
In bowl combine green beans, tomatoes, onion rings, zucchini slices, and parsley.
For marinade, in screw top jar combine vinegar, rose wine, salad oil, sugar, salt, and basil.
Cover and shake well.
Pour marinade over vegetables in bowl.
Cover and refrigerate several hours or overnight, stirring occasionally, Drain to serve.