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Chilled Vegetable Salad

This colorful salad is sure to be a hit at cookouts and other gatherings.
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Ingredients

Makes 8 to 10 servings / Prep: 15 min., Cook: 5 min., Cool: 30 min., Chill: 8 hrs.

  • 1 cup sugar
  • ¾ cup cider vinegar
  • ½ 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 15¼-ounce can small sweet peas, drained
  • 1 14½-ounce can French-cut green beans, drained
  • 1 11-ounce can white shoepeg corn, drained
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • 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 for 8 hours.
  • Serve with a slotted spoon.

Notes / Tips / Wine Advice:

Salad may be stored in an airtight container in the refrigerator for several days.
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Course Salad
Cuisine American
Diets Vegetarian