Marinated Vegetable Salad

Marsha Gardner


We tail gate most of the fall and this is a great salad to add to all the grilled meats we have on any given weekend. Don't have to worry about refrigeration either.

★★★★★ 1 vote


1 can(s)
le seur peas, drained
1 can(s)
shoe peg corn, drained
1 can(s)
french style green beans, drained
2 oz
jar diced pimento, drained
1/2 c
celery, diced fine
1 c
onion, diced
1/2 c
green bell pepper, diced
1/2 c
1/2 tsp
freshly ground black pepper
1 tsp
kosher salt
1/2 c
canola oil
3/4 c
white vinegar


1Tossed drained vegetables in a bowl.
2Add remaining ingredients to a saucepan. Bring to a boil and then pour over vegetables.
3Cover and chill for at least 24 hours to allow vegetables to marinate.

About this Recipe

Course/Dish: Other Salads