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Chilled Vegetable Salad

Chopped green pepper, onion, pimiento, corn, green beans, and green peas lend a flavorful and varied taste to this make-ahead vegetable salad. Serve in ramekins for an innovative touch.

Southern Living NOVEMBER 2000

  • Yield: 8 cups

Ingredients

  • 1 cup sugar
  • 3/4 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 medium-size green bell pepper, chopped
  • 1 medium onion, chopped
  • 3 celery ribs, sliced
  • 1 (7-ounce) jar diced pimiento, undrained
  • 1 (15 1/4-ounce) can small sweet green peas, drained
  • 1 (14 1/2-ounce) can French-cut green beans, drained
  • 1 (11-ounce) can white shoepeg corn, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat, and cool 30 minutes.

Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.

NOTE: Salad may be stored in an airtight container in the refrigerator for several days.

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Chilled Vegetable Salad recipe

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