|
|
MARINATED VEGETABLE SALAD
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
Vegetarian
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 - 16 oz. can shoe peg corn, drained
|
| |
1 - 16 oz. can French style green beans, drained
|
| |
1 - 16 oz. can tiny English peas, drained
|
| |
1 cup chopped onion
|
| |
1 cup chopped bell pepper
|
| |
2 Tbsp. pimento, drained
|
| |
3/4 cup vinegar
|
| |
1 Tbsp. water
|
|
|
| |
1 cup sugar
|
| |
1 tsp. salt
|
| |
1 tsp. black pepper
|
| |
1/2 cup canola oil
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Combine first 6 ingredients in large bowl.
|
|
|
|
Combine, bring to a boil, then cool;
vinegar, water,sugar, salt, pepper, canola oil.
|
|
|
|
Pour cooled sauce over vegetables and refrigerate several hours or overnight.
Keeps 2 weeks.
|
|
|
|
Celery can be added.It adds crunchiness.
|
|
|
|
Originally Submitted
9/16/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this MARINATED VEGETABLE SALAD recipe to your own private DesktopCookbook.
|
