Belgian Salad
Description
A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
Ingredients
•
1/2 cup vegetable oil
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1/2 cup white vinegar
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1 cup white sugar
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1 (15 ounce) can green beans, drained
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1 (15 ounce) can baby peas
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1 (15 ounce) can white corn, drained
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1 (2 ounce) jar pimentos, drained
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1 cup chopped celery
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1 cup chopped onion
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salt and freshly ground black pepper to taste
Directions
1
In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
2
In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.