1can peas,1 can corn, 1 can green beans, 1 jar pimentos1 cup chopped celery 1/2 cup chopped green bell pepper 1/2 cup onion 1cup white sugar 1/2 teasp pepper 1teasp salt 1/2 cup oil 3/4 cup white wine vinegar Mix together In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
A light and refreshing salad full of delicious flavors! Fresh zucchini and cucumber noodles provide the perfect base for sliced meats, marinated vegetables, olive, and cheese. Toss this zucchini and cucumber noodle antipasto salad with a sun-dried tomato-basil vinaigrette for the best summer salad!
My Mom’s Marinated Vegetable Salad is a simple, nutritious, and flavor-packed way to enjoy summer’s fresh produce. Make it in advance and you have a cool, crisp, and refreshing side dish for just about any summer potluck, picnic, or weeknight dinner.