If you prefer, substitute like-amount of
frozen vegetables, cooked according to package directions and
drained, for the canned.
Chilled Vegetable
Salad
1 cup granulated 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
- 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.
Makes 8 cups.
Note: Salad may be stored in an airtight
container in the refrigerator for several days.
