Marinated Vegetable Salad
- Level: Easy
- Total: 1 day 35 min (includes cooling and marinating times)
- Active: 20 min
- Yield: 8 to 10 servings
Share This Recipe
- Level: Easy
- Total: 1 day 35 min (includes cooling and marinating times)
- Active: 20 min
- 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
Directions
- 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.
