Recipe by Impera_Magna
The recipe is from a friend of my sister Carol (FOC) and passed along to me. My sister made a triple batch to take into work on "tax day" as part of "bring in a lot of good food so we can at least eat well on April 15th even if we work til 11 pm" celebration.... and said there was a scant 1/2 cup left! (It made the very large Tupperware covered bowl full!) I can't wait to try it as it sounds perfect for spring and summer! (Prep time does not include chill time.)
- 1 (14 ounce) can French style green beans, drained and cut in half
- 1 (14 ounce) canof young green peas, drained (LaSueur very young small early peas)
- 1 (14 ounce) can white shoepeg corn, drained
- 1 (4 ounce) jar diced pimentos, drained
- 1 cup diced celery
- 1 cup diced green pepper
- 1 cup diced onion
- 1⁄2 cup oil
- 1 cup sugar
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon water
- 3⁄4 cup cider vinegar
Directions See How It's Made
- Mix together vegetables together and set aside.
- In a saucepan, mix oil, sugar, salt, pepper, water and vinegar and boil for 1 minute.
- Pour over vegetables and refrigerate over night.
- Stir before serving.
- NOTES: The original recipe calls for a cup of sugar but it can be adjusted to taste. Also, if substituting Splenda, you do not need to boil the marinade.
- NOTE 2: I made this to take to a luncheon/baby shower at work yesterday. I used 2/3 c Splenda instead of sugar and did not boil the dressing. Otherwise, I made as written. It was very easy to made, smelled wonderful, and tasted fantastic the next day. I saw several people going back for seconds! I have enough leftover for lunch today and am looking forward to it. I will definitely be making this recipe a lot this coming summer.