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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 2 |
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I found the original recipe in the magazine Cooking for Two but I have added things along the way and changed some ingredients. Ingredients:
2/3 cup frozen french-style green beans, thawed |
1/2 cup frozen petite peas, thawed |
1/3 cup chopped celery |
1/4 cup chopped green pepper |
1/4 cup chopped red onion |
1 (2 ounce) jar diced pimientos, drained (i used roasted red peppers) |
2 tablespoons sugar |
1 tablespoon canola oil |
1 tablespoon cider vinegar |
1 teaspoon water |
1 small garlic, cloved minced |
herbs, that you like (i love basil and oregano so i generally add a few) |
Directions:
1. In a salad bowl, combine the beans, peas, celery, green pepper, onions and roasted red peppers. In a small bowl, combine the dressing ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
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