About 30 years ago, this salad was all the rage and dominated most potluck tables just as macaroni salad did in the ’60s. You seldom see it anymore, and that’s too bad. It is a delicious hearty salad. Makes a big batch, too.
Marinated Vegetable Salad
3/4 cup white vinegar
1 cup sugar
1/3 cup olive oil
1 teaspoon each of salt and pepper
15 ounce can French cut green beans
15 ounce can English beans
15 ounce can black eyed peas
1/2 cup chopped celery
1/2 cup chopped green pepper
1 small jar diced pimientos
1/2 cup minced onion
Place vinegar, sugar, salt and pepper in a small saucepan. Stir and bring to a boil. Set aside to cool. Place drained veggies in a colander, then move to storage container. Add green pepper, celery and onions to canned veggies. Pour cooled sauce over this mixture. Chill at least 4 hours or overnight. Drain most of juice before serving. This recipe keeps for several days.