Thursday, January 22, 2009

Marinated Vegetable Salad

This salad is Yummy! I make this quiet often for the staff at school. I even substitute Splenda for the sugar & you can't even tell the difference!

2 cans whole kernal corn
2 cans English peas
2 cans French Style green beans
2 bunches green onions, chopped
1 bell pepper, chopped (yellow, red or green)
1 large jar pimentos

Drain all vegetables. In a large bowl, with lid, combine all ingredients.

In a medium saucepan, combine:
1-1/2 c vinegar
1-1/2 c. oil
1-1/2 c sugar

Bring to a boil for 2 minutes. Let completely cool. Pour over vegetables - add pepper (approximately 1-1/2 tsp) & stir well. Cover & refrigerate.

Best after 24 hrs. May need to drain some liquid prior to serving.

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