Overnight Vegetable Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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My friend Anne, whom I first met in sixth grade, gave me this recipe. Whenever I'm invited to a potluck and a salad is needed, I make a double batch. There are seldom any leftovers! This is also my favorite recipe to share. Ingredients:
1 can (16 ounces) tiny green peas, drained |
1 can (14-1/2 ounces) french-style green beans, drained |
1 can (7 ounces) white or shoepeg corn, drained |
1 medium onion, finely chopped |
3/4 cup finely chopped celery |
2 tablespoons chopped pimientos, optional |
3/4 cup sugar |
1/2 cup vegetable oil |
1/2 cup white wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight. Yield: 10-12 servings.
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