"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Marinated veggie salad Recipe

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This recipe for Marinated veggie salad, by , is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Kruse
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 can shoepeg corn (white corn will work fine if you can't find this
1 - can small peas ( like Le Seur)
1 - can french-style green beans
1 small jar chopped pimento
1 green bell pepper (adjust amount to your liking - I use less)
1 medium onion - chopped
1 C sugar
1 tsp salt
1 tsp pepper
1/2 C oil (I use canola or other veg. oil)
3/4 C vinegar (red wine vinegar works well)

Directions:
Directions:
Drain all the canned vegetables and put into a medium to large sealable bowl. Chop the onion and pepper and add to vegetables. Add the seasonings, oil and vinegar. Stir to mix well. Let sit for at least 8-12 hours before serving. Garnish with additional pepper and/or onion rings and pimento of desired when serving.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
5-10 minutes
Personal Notes:
Personal Notes:
This salad will keep for weeks. I only use about 1/2 of a bell pepper so that the flavor doesn't overpower the other veggies. There will be a lot of liquid so I sometimes drain it with a colander before serving. Then leftovers can be added back to the liquid for keeping.

 

 

 

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