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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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:
1. 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.
2. Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.
3. NOTE: Salad may be stored in an airtight container in the refrigerator for several days.
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