Marinated Vegetable Salad

Another of my dear late ex MIL’s favorite recipes. She loved having this on hand to make a sandwich into a real lunch. I rinse AND drain the veggies to cut down on the sodium and leave out the salt.

Difficulty: Easy

Servings: many

Ingredients

1 (15-oz) can tiny peas, drained
1 (11-oz) can white shoepeg corn, drained
1 (15-oz) can French-style green beans, drained
1 (2-oz) jar pimentos, chopped and drained
1 medium sweet onion, chopped
4-5 stalks celery, chopped
1 green pepper, diced (optional)
1 diced cucumber

Marinade:
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vegetable oil (I use canola)
1/2 cup water
1 cup vinegar
1 and 1/2 cups sugar

Directions

Combine canned and fresh vegetables in a medium-size bowl. In another bowl, combine marinade ingredients and heat in microwave until sugar is dissolved. Allow marinade to cool, then pour over vegetables (I do not heat the dressing). Refrigerate salad for 24 hours and drain off marinade before serving. This salad keeps in the refrigerator for several weeks.

Categories: Salads, Side Dishes, Vegan, Vegetable Salads, Vegetables, Vegetarian

Submitted by: wvhomecanner on April 25, 2010