Vegetable Medley Salad

1 can Blue Lake cut green beans

1 can Mexicorn

1 jar artichoke hearts, drained, cut in half

1 jar marinated carrot sticks or 1 can sliced carrots

1 jar baby ears of corn

1 large cucumber, sliced

2 tomatoes, cut in chunks or 1 cup grape tomatoes

1 small white onion, sliced, separate into rings

Dressing

2/3 cup tarragon vinegar

1/3 cup brown sugar

2/3 cup salad oil

Garlic salt and lemon pepper to taste

1 tsp fresh dill weed, chopped

Mix dressing ingredients together.

Drain all vegetables. Layer vegetables in a bowl. Lay onion rings on top. Pour dressing over vegetables. Salad can be made in advance.