Recipe courtesy of Trisha Yearwood

Marinated Vegetable Salad

Name: Marinated Vegetable Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M1DT0H35M0.000S
Yield: 8 to 10 servings
Ingredients: 1 cup sugar; 1 cup red wine vinegar; 1/2 cup olive oil; 1 teaspoon salt; 16 ounces frozen cut green beans, defrosted and drained, or fresh green beans; 16 ounces frozen green peas, defrosted and drained, or fresh shelled green peas; 1 1/2 cups thinly chopped celery (about 4 stalks); One 2-ounce jar chopped pimientos; 2 small sweet onions, thinly sliced; 1 red bell pepper, cored, seeded and chopped

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Level: Easy

Total: 24 hr 35 min (includes cooling and marinating times)
Active: 20 min

Yield: 8 to 10 servings

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Ingredients

1 cup sugar

1 cup red wine vinegar

1/2 cup olive oil

1 teaspoon salt

16 ounces frozen cut green beans, defrosted and drained, or fresh green beans

16 ounces frozen green peas, defrosted and drained, or fresh shelled green peas

1 1/2 cups thinly chopped celery (about 4 stalks)

One 2-ounce jar chopped pimientos

2 small sweet onions, thinly sliced

1 red bell pepper, cored, seeded and chopped

Directions

WATCH

Watch how to make this recipe.

Bring the sugar and vinegar to a boil in a medium saucepan. Add the oil and salt and set aside to cool.
Add to a bowl the green beans, peas, celery, pimientos, onions and bell peppers. Pour the vinegar mixture over the vegetables, cover with plastic wrap and marinate in the refrigerator for 24 hours.
Serve with a slotted spoon to drain the excess oil.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010