Chilled Vegetable Salad

Chilled Vegetable Salad

Chopped green pepper, onion, pimiento, corn, green beans, and green peas lend a flavorful and varied taste to this make-ahead vegetable salad. Serve in ramekins for an innovative touch.

 Yield: 8 cups

 
     * 1 cup 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

     1. 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.

     2. 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.

     3. NOTE: Salad may be stored in an airtight container in the refrigerator for several days.

 Sidney Ann Allen, Shreveport, Louisiana, Southern Living

NOVEMBER 2000

Jennifer (Recipejem1)