Marinated Salad

  • 1 (15 oz.) can shoepeg corn, drained
  • 1 (15 oz.) can cut green beans, drained
  • 1 (15 oz.) can Lesure green peas, drained
  • 1 cup thinly sliced celery
  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped red onion
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 3/4 cup apple cider vinegar
  • 1 teaspoon coriander
  • 1 1/2  teaspoon salt
  • 1 1/2 teaspoon coarse black pepper
  • 1/2 teaspoon red pepper flakes (optional)

In a large bowl, mix corn, beans, peas, celery, red bell pepper, red onion; set aside.


On medium heat, in a saucepan combine sugar, vegetable oil, coriander, salt, black pepper, and red pepper flakes.  Bring to a slight boil and pour over vegetables; mix well to coat.


Refrigerate for at least 2 hours before serving, overnight is better.


Cook's Note:  I have substituted Truvia in place of sugar, and it works well.