Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Icebox Vegetable Salad

6-8 servings

servings

20 min

active time

40 minutes

total time

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15-1/4 ounces) tiny peas, drained

1 can (14-1/2 ounces) cut green beans, drained

1 jar (4 ounces) diced pimientos, drained

1 cup finely chopped celery

1 medium onion, finely chopped

1 medium green pepper, finely chopped

1 cup sugar

1/2 cup cider vinegar

1/2 cup canola oil

1 teaspoon salt

1/2 teaspoon pepper

Directions

1. Combine all vegetables in a large glass bowl; set aside.

2. In a saucepan, combine the sugar, vinegar, oil, salt and pepper; bring to a boil. Cool slightly and pour over vegetables. Cover and refrigerate overnight. Yield: 6-8 servings.

If Cooking for Two: Salad may be stored in a plastic bag or covered container in the refrigerator for up to 1 week.

6-8 servings

servings

20 min

active time

40 minutes

total time
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