TOTAL TIME: Prep: 15 min. + chilling
MAKES: 2-3 servings


  • 1 cup frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped green pepper
  • 1/3 cup finely chopped onion
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons vegetable oil
  • 1-1/2 teaspoons French salad dressing

Nutritional Facts

1 cup: 229 calories, 11g fat (2g saturated fat), 0mg cholesterol, 106mg sodium, 31g carbohydrate (14g sugars, 5g fiber), 5g protein


  1. In a small bowl, combine the first six ingredients. In another bowl, whisk the sugar, vinegar, oil and salad dressing. Pour over vegetable mixture and stir to coat. Cover and refrigerate for 2 hours or overnight. Yield: 2-3 servings.
Originally published as Marinated Vegetable Salad in Reminisce January/February 2006, p 49

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Reviewed Aug. 2, 2011

"Beautiful, tasty and light summer dish. A big hit at a potluck I brought it to!"

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