Lots of Veggies – Chilled Vegetable SaladPosted: August 2, 2012
I just wanted to add a reminder that all the recipes I have listed are naturally Gluten Free and everyone can enjoy them. If you have to eat GF, always check you ingredients.
Chilled Vegetable Salad
This is a great summer recipe and can be easily taken to gatherings…even during the rest of the year. If you are interested in LOWER SODIUM, substitute some of the canned vegetables for frozen. I microwave the frozen vegetables, but don’t let them get mushy. It is really best to use the small peas, white shoepeg corn and French Cut beans and not to substitute them for any larger vegetables.
1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 medium orange bell pepper chopped
1 medium onion chopped
3 celery ribs sliced
1 – 7 oz jar of diced pimientos undrained
1 – 15 1/2 oz can small sweet green peas, drained
1 – 14 1/2 oz can French-Cut green beans, drained
1 – 11 oz can white shoepeg corn, drained
1/2 teaspoon salt
1/4 teaspoon pepper
Bring first 3 ingredients to a boil in a small saucepan over medium heat. Stir often for 5 minutes or until sugar dissolves. Remove dressing from heat and cool for 30 minutes.
Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.