Print Options:

Vegetable Salad

vegetable salad

 ⅔ cup white vinegar
 ½ cup vegetable oil
 2 tbsp water
 1 tsp salt
 ½ tsp black pepper
 1 cup sugar
 1 medium onion, about ½ cup chopped
 ½ green pepper, ½ cup chopped
 1 cup celery, chopped
 4 oz 1 small jar sliced pimentos
 11 oz 1 can shoepeg corn, or 1 ear of sweet corn
 28 oz 1 can french cut green beans or 3½ cups chopped fresh
1

In a sauce pan on medium-high heat add the vinegar, oil, water, salt, pepper, and sugar and stir until everything is dissolved in the liquid. Set aside to cool.

2

Mix the remaining ingredients in a large container. Once the liquid has cooled pour over the vegetables and let sit at least 8 hours in the refrigerator or over night. Will last up to a week in the fridge.