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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.

Sidney Ann Allen, Shreveport, Louisiana
Recipe by Southern Living November 2000

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Recipe Summary

Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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