Marinated Veggie Salad

I found the original recipe in the magazine Cooking for Two but I have added things along the way and changed some ingredients.

• Ready In: 2 hrs 5 mins
• Serves: 2

Ingredients

• 2⁄3 cup  frozen french-style green beans, thawed
• 1⁄2 cup  frozen petite peas, thawed
• 1⁄3 cup  chopped celery
• 1⁄4 cup  chopped green pepper
• 1⁄4 cup  chopped red onion
• 1 (2 ounce) jar  diced pimientos, drained (I used roasted red peppers)

• DRESSING

• 2  tablespoons sugar
• 1  tablespoon canola oil
• 1  tablespoon cider vinegar
• 1  teaspoon water
• 1  small garlic, cloved minced
•  herbs, that you like (I love basil and oregano so I generally add a few)

Directions

1. In a salad bowl, combine the beans, peas, celery, green pepper, onions and roasted red peppers. In a small bowl, combine the dressing ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.