Marinated Calico Salad

Kathy Schroeder


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.

★★★★★ 1 vote
10 Min
Stove Top


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.
1 tsp.


1Place all vegetables in a large glass container with a lid.
2Place sugar, oil, vinegar, salt and pepper in a saucepan. Heat and stir until sugar dissolves.
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.
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!

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy