marinated calico salad
I made this for my family reunion last summer. I doubled the recipe, and within 30 minutes, it was gone. Everyone loved it. This recipe is always a crowd pleasure.
prep time
10 Min
cook time
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 1 can - french style green beans, drained
- 1 can - shoe peg white corn, drained
- 1 can - baby peas, drained
- 1 sm. jar - pimentos drained
- 1/2 cup - chopped onions
- 1/2 cup - chopped celery
- 1/2 cup - chopped bell pepper (green, or red)
- 3/4 cup - sugar, or sugar substitute
- 3/4 cup - vegetable oil
- 1/2 cup - vinegar (i use apple cider)
- 1 tsp. - salt,
- 1 tsp. - pepper
How To Make marinated calico salad
-
Step 1Place all vegetables in a large glass container with a lid.
-
Step 2Place sugar, oil, vinegar, salt and pepper in a saucepan. Heat and stir until sugar dissolves.
-
Step 3Pour over vegetables, and gently stir. Refrigerate overnight. When ready to serve, stir again, then transfer to a bowl, using a slotted spoon to do so, as the marinate tends to make more juice overnight.
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Step 4Note: you may add 1 finely chopped zucchini in place of the peas if you like, or in addition to them. Make it your call!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#delicious
Keyword:
#different
Keyword:
#colorful
Ingredient:
Rice/Grains
Culture:
American
Method:
Stove Top
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