HungryForever

marinated vegetable salad

The salad is usually the last thing you prepare before serving a meal, so you’re working on it when you may feel rushed to get the food on the table. This colorful salad is prepared ahead and marinated overnight so it’s ready to serve when you are.

Servings

Ingredients

1cup red wine vinegar
1cup sugar
cup ½olive oil
1teaspoon Salt
16ounces frozen or fresh shelled green peascooked 3 minutes and drained
16ounces cut green beansfrozen or fresh, cooked 3 minutes and drained
2 small sweet onionsthinly sliced
1 2-ounce jar chopped pimiento
1 red bell peppercored, seeded, and chopped
1cups ½thinly chopped celery

Instructions

Bring the vinegar and sugar to a boil in a medium saucepan. Add the oil and salt and set aside to cool. Add the peas, beans, onions, pimiento, bell pepper, and celery. Transfer the mixture to a bowl, cover with plastic wrap, and marinate in the refrigerator for 24 hours. Drain and serve.

Recipe Notes

You may substitute canned peas and beans.