Cold Garden Salad

Serve this tangy salad at your next cookout. It makes a great side dish with grilled foods. It has to sit in the fridge overnight so plan ahead.

• Ready In: 25 mins
• Serves: 12

Ingredients

• Dressing

• 3⁄4 cup apple cider vinegar
• 3⁄4 cup sugar
• 1⁄2 cup olive oil
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper

• Vegetables

• 1 (15 ounce) can  le seuer peas, drained
• 1 (15 ounce) can French style green beans, drained
• 1 (11 ounce) can white shoepeg corn, drained
• 1 (2 ounce) jar diced pimentos, drained
• 1  cup celery, finely chopped
• 1  cup green pepper, finely chopped
• 1  cup green onion, finely chopped

Directions

1. Mix the dressing ingredients in a medium saucepan.
2. Bring to a boil, stirring often.
3. Reduce heat and cook 1 or 2 minutes until the sugar is dissolved.
4. Remove from heat and let cool.
5. Combine all the vegetables in large bowl, pour in the cooled dressing, and stir.
6. Cover and marinate overnight in the refrigerator.
7. Serve with slotted spoon.
8. Keeps in refrigerator one week.