Chilled Vegetable Salad
Chopped green pepper, onion, pimiento, corn, green beans, and green peas lend a flavorful and varied taste to this make-ahead vegetable salad. Serve in ramekins for an innovative touch. I prefer the taste of frozen vegetables instead of the canned. Just thaw them for a few minutes before adding to salad.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | sugar |
| 3/4 cup | cider vinegar |
| 1/2 cup | vegetable oil |
| 1 | medium-size green bell pepper, chopped |
| 1 | medium onion, chopped |
| 3 | celery ribs, sliced |
| 1 (7-ounce) jar | diced pimiento, undrained |
| 1 (15 1/4-ounce) can | small sweet green peas, drained |
| 1 (14 1/2-ounce) can | french-cut green beans, drained |
| 1 (11-ounce) can | white shoepeg corn, drained |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | pepper |
Directions:
Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat, and cool 30 minutes.
Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 2-8 hours. Serve with a slotted spoon.
NOTE: Salad may be stored in an airtight container in the refrigerator for several days.
NOTE 2: Use frozen, thawed vegetables instead of the canned ones.
Source: myrecipes.com
