Name: Overnight Vegetable Salad
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Ingredients: 1 can (16 ounces) tiny green peas, drained; 1 can (14-1/2 ounces) French-style green beans, drained; 1 can (7 ounces) white or shoepeg corn, drained; 1 medium onion, finely chopped; 3/4 cup finely chopped celery; 2 tablespoons chopped pimientos, optional; 3/4 cup sugar; 1/2 cup vegetable oil; 1/2 cup white wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon pepper

My friend Anne, whom I first met in sixth grade, gave me this recipe. Whenever I'm invited to a potluck and a salad is needed, I make a double batch. There are seldom any leftovers! This is also my favorite recipe to share.

If Cooking for Two: Salad will keep for several days stored in a covered container in the refrigerator.

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Overnight Vegetable Salad

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Yield:12 servings

Prep:15 min

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Ingredients

1 can (16 ounces) tiny green peas, drained
1 can (14-1/2 ounces) French-style green beans, drained
1 can (7 ounces) white or shoepeg corn, drained
1 medium onion, finely chopped
3/4 cup finely chopped celery
2 tablespoons chopped pimientos, optional
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

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Directions

In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight.

Nutrition Facts

1/2 cup: 176 calories, 9g fat (1g saturated fat), 0 cholesterol, 326mg sodium, 22g carbohydrate (15g sugars, 2g fiber), 2g protein.

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