A recipe for Vegetable Salad made with corn, green beans, peas, lima beans, onion, bell pepper, and pimentos. A simple dressing marinates it overnight.
Course
Salad
Cuisine
American Southern
Prep Time1hour
Cook Time30minutes
Total Time1hour30minutes
AuthorRenee
Ingredients
For the dressing:
2/3cupwhite vinegar
2/3cupcanola or vegetable oil*
1/2cupgranulated sugar
1teaspoonsalt
1/2teaspoonpepper
For the salad:
2cupscooked corn kernels
2cupscooked baby lima beans
2cupscooked green beans
2cupscooked green peas
1cupchopped onion
1bell pepperseeded and chopped
4ouncesdiced pimento peppersdrained
Instructions
For the dressing:
Heat vinegar, oil, sugar, salt, and pepper in a small saucepan until the sugar dissolves. Remove from heat and cool to room temperature (about 30 minutes).
*Note: If you want to substitute the oil, use one that will not solidify when chilled.
For the salad:
Put corn, lima beans, green beans, peas, onion, bell pepper, and pimento peppers in a large bowl. Toss to combine.
Pour dressing over vegetables and toss again.
Cover and chill overnight, stirring occasionally.
Bring salad to room temperature prior to serving (about 1 hour).
Recipe Notes
You can use fresh, frozen, or canned vegetables. Make sure they are cooked to your preference, drained, and at room temperature when making the salad. Time stated does not include cooking vegetables or chilling the salad overnight.