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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I like to take this salad to potlucks because it feeds a lot of people, and it's so easy to make. It's best when made a day ahead so the flavors can blend. Ingredients:
1 cup sugar |
3/4 cup red wine vinegar |
1/2 cup vegetable oil |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups frozen french-style green beans, thawed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1-1/2 cups frozen peas, thawed and drained |
1-1/2 cups frozen corn, thawed and drained |
1 cup each chopped celery, red onion and sweet red pepper |
1 cup fresh cauliflowerets |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
1 jar (4 ounces) diced pimientos, drained |
Directions:
1. In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to a boil. In a large bowl, combine the remaining ingredients. Add sugar mixture and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon. Yield: 12-14 servings.
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