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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
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The recipe is from a friend of my sister Carol (FOC) and passed along to me. My sister made a triple batch to take into work on tax day as part of bring in a lot of good food so we can at least eat well on April 15th even if we work til 11 pm celebration.... and said there was a scant 1/2 cup left! (It made the very large Tupperware covered bowl full!) I can't wait to try it as it sounds perfect for spring and summer! (Prep time does not include chill time.) Ingredients:
1 (14 ounce) can french style green beans, drained and cut in half |
1 (14 ounce) can of young green peas, drained (lasueur very young small early peas) |
1 (14 ounce) can white shoepeg corn, drained |
1 (4 ounce) jar diced pimentos, drained |
1 cup diced celery |
1 cup diced green pepper |
1 cup diced onion |
1/2 cup oil |
1 cup sugar |
1/2 teaspoon salt |
1 teaspoon pepper |
1 tablespoon water |
3/4 cup cider vinegar |
Directions:
1. Mix together vegetables together and set aside.
2. In a saucepan, mix oil, sugar, salt, pepper, water and vinegar and boil for 1 minute.
3. Pour over vegetables and refrigerate over night.
4. Stir before serving.
5. NOTES: The original recipe calls for a cup of sugar but it can be adjusted to taste. Also, if substituting Splenda, you do not need to boil the marinade.
6. NOTE 2: I made this to take to a luncheon/baby shower at work yesterday. I used 2/3 c Splenda instead of sugar and did not boil the dressing. Otherwise, I made as written. It was very easy to made, smelled wonderful, and tasted fantastic the next day. I saw several people going back for seconds! I have enough leftover for lunch today and am looking forward to it. I will definitely be making this recipe a lot this coming summer.
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