Summer Vegetable Salad
Ingredients for Summer Vegetable Salad (serves 8)
15 oz can of shoepeg corn
15 oz fresh or frozen peas (blanched if fresh, thawed if frozen)
15 oz fresh or frozen green beans (blanched if fresh, thawed if frozen)
1 cup celery, thinly sliced
1/2 cup bell pepper, small dice, any color
1/2 cup white onion, small dice
2 oz jar pimentos
Dressing: 1 cup granulated sugar, 1/2 cup canola oil, 3/4 cup cider vinegar, salt/pepper to taste
Directions for Summer Vegetable Salad
To make dressing: In a large saucepan, over medium heat, cook sugar, oil, and vinegar together until sugar dissolves, stirring often. Once sugar dissolves, remove from heat and allow to cool, approximately 30 minutes.
Place all vegetables into a large bowl. Pour cooled dressing over the veggies, and toss together. Salt and pepper to taste.
Cover and chill in refrigerator at least 4 hours, preferably overnight.
Serve chilled using a slotted spoon.