Salads |
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Overnight Vegetable Salad - 2018
Recipe courtesy of Charlene Wozny
INGREDIENTS
PREPARATION
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.
- 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
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup white wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
PREPARATION
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.