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.
|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|
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.