Salads

Overnight Vegetable Salad - 2018
​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Charlene Wozny

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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
  • 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.