Chilled Vegetable Salad
This colorful salad is sure to be a hit at cookouts and other gatherings.
Ingrediënten
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
Instructies
- 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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