Saturday, October 16, 2010

Vi's Overnight Vegetable Salad - a weekend recipe

Dot, my wonderful aunt from Katy, Texas was kind enough to share this recipe with me. It was given to her by her neighbor, Vi Tarpley. Thanks Dot, and thanks Vi. I can hardly wait to try it.

Vi's Overnight Vegetable Salad


• 1 16 oz. can LeSuer Peas, drained

• 1 16 oz. can French-Style green beans, drained

• 1 11 oz. can shoe peg white corn, drained

• 1 medium onion, finely chopped

• 3/4 cup celery, chopped

• 1 small jar pimento

• 3/4 cup sugar

• 1/2 cup vegetable oil

• 1/2 cup white wine vinegar

• 1/2 teaspoon salt

• 1/2 teaspoon pepper


In a large bowl combine peas, beans, corn, onion, celery and pimento. In a saucepan combine remaining ingredients. Heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight. Yield: 10-12 Servings

Vi’s Hints: You may substitute small cherry tomatoes (cut in half), yellow or orange bell peppers, chopped, canned baby carrots, zucchini, sliced or most any kind of vegetable you like. Salad will keep for several days stored in a covered container in the refrigerator.

More hints: You may use small cans of peas, beans, corn and 1/2 of onion, celery and pimento. You may also substitute other vegetables in same amount, using one-half spices, sugar, vinegar, etc. Follow directions for rest of recipe making about 5 to 6 servings.


No comments: