Tuesday, April 7, 2009

Marinated Pea Salad

David's oldest sister has been making this salad for as long as I can remember. It's similar to my Black Bean Salad since it marinates in the dressing, but the ingredients are somewhat different, and there are no beans involved.

This salad is very quick and easy to make, and doesn't require much chopping. Kids even like it because the dressing is both tangy and sweet. Since it tastes better the next day, you can make it a day or two (or even 3 days) in advance, and it will hold up beautifully.

Serve this salad at your next summer picnic or potluck, and watch it disappear!

Marinated Pea Salad

1 15 ounce can sweet peas
1 15 ounce can white corn
1 15 french style green beans
1 4 ounce jar sliced pimientos
1/2 cup chopped green onions
1/2 cup chopped green pepper
1 stalk celery, chopped
1/2 cup cider vinegar
1/2 cup vegetable oil
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Open up the cans of peas, corn, green beans, and pimientos, and drain well in a colander. I used my fine mesh colander, just in case ;-). I didn't find any large cans of white corn, so I bought a can of white and yellow corn.

Here's my chopped green pepper, celery, and green onion. I cut them into fairly small dice, about the same size as the canned peas.

In a large container with a tight-fitting lid, combine all the veggies together.

In a separate bowl, whisk together the vinegar, oil, sugar, salt, and pepper. Make sure you whisk it briskly for a couple of minutes so the sugar starts to dissolve. Pour the dressing over the salad and stir well.

Let stand in the fridge for at least one day to meld the flavors together.

I served this with the Oven Baked Catfish, but it also perfectly complements burgers, barbecue, and grilled chicken. Rebecca and Gabriel LOVE this salad, (the other 2 kids won't touch it...oh well!).

God bless your table tonight!

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