Vegetable salad
Instructions:
- This marinated vegetable salad is best made a day in advance and
stored in the refrigerator. It makes a wonderful side dish to any
barbecue, and I like it so much I usually forego the main course and eat
nothing else!
- ¾ cup white vinegar
- ½ cup vegetable oil
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- One 15-ounce can English peas, drained
- 1 cup diced celery
- One 2-ounce jar diced pimentos, drained
- One 14.5-ounce can French-style green beans, drained
- Two 11-ounce cans shoepeg corn, drained
- 1 cup diced green bell pepper
- 1 cup chopped onion
- Combine the vinegar, oil, sugar, salt, and pepper in a small saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove from the heat and cool.
- Combine the remaining ingredients in a large bowl and stir in the vinegar mixture. Cover and chill for 8 hours.
- Drain the liquid before serving.
- 8 servings