Aunt Helen's Marinated Salad
A favorite recipe for family gatherings, potlucks and BBQs.
Equipment
- 1 can opener
- 1 strainer
- 1 Mixing bowl
- measuring cups and spoons
- saucepan
- Stove
Ingredients
- 3/4 C white vinegar
- 1/2 C vegetable oil
- 1 t salt
- 1 t pepper
- 1 C sugar
- 1 T water
- 1 16 oz can green peas, drained
- 1 16 oz can french cut green beans, drained
- 1 12-16 oz can shoe peg or whole kernel corn, drained
- 1 green, yellow or red pepper, chopped
- 1 C celery, chopped
- 1/4 C green onions, diced
- 1 small jar diced pimentos
Instructions
- Add vinegar, oil, salt, pepper, sugar, and water to a saucepan and bring to a boil to dissolve sugar and then cool completely.
- In a mixing bowl, mix together peas, green beans, corn, pepper, celery, onions and pimentos.
- Pour cooled marinade mixture over vegetables and mix together.
- Cover and refrigerate. Wait at least 12 hours before serving. TIP: This is better after a few days!
Notes
This is a great recipe to make ahead of events. It's a favorite to take to potlucks, BBQs, and celebrations.
TIP: This recipe is best made at least 12 hours or longer before serving to enhance the flavors.