Another of my dear late ex MIL’s favorite recipes. She loved having this on hand to make a sandwich into a real lunch. I rinse AND drain the veggies to cut down on the sodium and leave out the salt.
1 (15-oz) can tiny peas, drained
1 (11-oz) can white shoepeg corn, drained
1 (15-oz) can French-style green beans, drained
1 (2-oz) jar pimentos, chopped and drained
1 medium sweet onion, chopped
4-5 stalks celery, chopped
1 green pepper, diced (optional)
1 diced cucumber
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vegetable oil (I use canola)
1/2 cup water
1 cup vinegar
1 and 1/2 cups sugar
Combine canned and fresh vegetables in a medium-size bowl. In another bowl, combine marinade ingredients and heat in microwave until sugar is dissolved. Allow marinade to cool, then pour over vegetables (I do not heat the dressing). Refrigerate salad for 24 hours and drain off marinade before serving. This salad keeps in the refrigerator for several weeks.
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