Marinated Vegetables Salad
Ingredients:
For the salad:
For the salad:
1 (15 oz.) can peas
1 (7 oz.) can white shoepeg corn
1 (7.5 oz.) jar chopped pimientos
4 stalks celery, finely diced
1 bell pepper, finely diced
1 small red onion, finely diced (or to taste)
1 (7 oz.) can white shoepeg corn
1 (7.5 oz.) jar chopped pimientos
4 stalks celery, finely diced
1 bell pepper, finely diced
1 small red onion, finely diced (or to taste)
For the dressing:
¾ cup cider vinegar
¼ cup canola or vegetable oil
¼ - ¾ cup granulated sugar
Kosher salt and freshly ground black pepper, to taste
Directions:
1. Do not drain any vegetables. In a large bowl, combine the peas through onion and stir briefly. Carefully drain all of the liquid from bowl.
2. In a large glass measuring cup, combine vinegar through sugar, beginning with ¼ cup of sugar and adding more to taste. Whisk to combine and season to taste with salt and pepper.
3. Pour dressing over salad and DO NOT STIR. Cover tightly and refrigerate overnight. Stir and season as necessary before serving. (Some of the liquid may need to be drained prior to serving.)
¾ cup cider vinegar
¼ cup canola or vegetable oil
¼ - ¾ cup granulated sugar
Kosher salt and freshly ground black pepper, to taste
Directions:
1. Do not drain any vegetables. In a large bowl, combine the peas through onion and stir briefly. Carefully drain all of the liquid from bowl.
2. In a large glass measuring cup, combine vinegar through sugar, beginning with ¼ cup of sugar and adding more to taste. Whisk to combine and season to taste with salt and pepper.
3. Pour dressing over salad and DO NOT STIR. Cover tightly and refrigerate overnight. Stir and season as necessary before serving. (Some of the liquid may need to be drained prior to serving.)