Colorful Vegetable Salad

Southern Living
Colorful Vegetable SaladRecipe
This dump-and-stir recipe is a make-ahead timesaver. It's great for a potluck gathering.
Makes 8 to 10 servings


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1/4 cup sugar
1/2 cup cider vinegar
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon paprika
2 (14.5-ounce) cans French-style green beans, drained
2 (15.5-ounce) cans black-eyed peas, drained
2 (15.4-ounce) cans small green peas, drained
2 (4-ounce) jars diced pimientos, drained
1 bunch green onions, sliced (about 1 cup)
1 (16-ounce) package frozen shoepeg corn, thawed
1 green bell pepper, diced
1 cup diced celery


Bring first 5 ingredients to a boil in a small saucepan over medium heat, stirring often, 5 minutes or until sugar dissolves. Remove from heat, and let stand 30 minutes to cool.

Stir together green beans and next 7 ingredients in a large bowl; gently stir in dressing. Cover and chill for 8 hours. Serve with a slotted spoon.

Created date

January 2004