Icebox Vegetable Salad
Reminisce
- try a FREE ISSUE today!
Our neighbors of 36 years have annual potluck dinners and, believe me, it's hard to come up with a new dish to pass! When I served this salad, my neighbors savored every bite.
SERVINGS: 6-8
CATEGORY: Salads
METHOD: Overnight Recipes
TIME: Prep: 20 min. + chilling
Ingredients:
- 1 can (16 ounces) cut green beans, drained
- 1 can (17 ounces) tiny peas, drained
- 1 can (16 ounces) whole kernel corn or shoe peg corn, drained
- 1 jar (4 ounces) chopped pimiento, drained
- 1 cup finely chopped celery
- 1 medium onion, finely chopped
- 1 medium green pepper, finely chopped
- 1 cup sugar
- 1/2 cup vinegar
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions:
Combine all vegetables in a large glass bowl; set aside. In a saucepan, combine sugar, vinegar, oil, salt and pepper; bring to a boil. Cool slightly and pour over vegetables. Cover and refrigerate overnight. Yield: 6-8 servings. If Cooking for Two: Salad may be stored in a plastic bag or covered container in the refrigerator for up to 1 week.