Marinated Corn & Green Pepper Salad

Author

Linda Brown

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Recipe

Salad

Measurements	Ingredients
1 can	Shoepeg Corn, drained
1 can	Cut Green Beans, drained
1 small can	English Peas, drained
4 stalks	Celery, chopped
1 med	Purple Onion, chopped (use less if desired)
1 med	Green Pepper, chopped
1 large Jar	Diced Pimentos, drained (or smaller jar, drained)

Marinade

Measurements	Ingredients
$\frac{3}{4}$ Cup	Sugar
$\frac{1}{2}$ Cup	Vinegar
$\frac{1}{4}$ Cup	Oil (Olive oil recommended)
1 Tbsp	Water
To taste	Salt
To taste	Pepper

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Instructions

1. Drain the canned shoepeg corn, cut green beans, English peas, and diced pimentos very well.
2. Chop the celery, purple onion (use amount according to preference), and green pepper.
3. In a large bowl, combine all the drained vegetables and the chopped celery, onion, and green pepper.
4. In a small saucepan, combine the marinade ingredients: sugar, vinegar, oil, water, salt, and pepper.
5. Place the saucepan over low heat and stir constantly just until the sugar is completely dissolved. Do not allow the mixture to boil.
6. Carefully pour the warm marinade over the vegetable mixture in the large bowl.
7. Toss gently but thoroughly to ensure all ingredients are coated.
8. Cover the bowl and refrigerate for at least several hours, or preferably overnight, to allow the flavors to meld before serving.
9. Serve chilled.

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Note

• This salad can be kept in the refrigerator for an extended period (though the original author notes it “never lasts long anyway”).
• Makes 2 quarts or more.

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