Fresh, colorful and delicious, this is one of those YUMMY summer salads that is great to take to cookouts and picnics because it contains no mayonnaise. Mayonnaise and hot weather scare me. I don't like a sick tummy. And this salad has been a hit whenever I've served it to guests. There is always a chorus of "May I have the recipe?" And of course I oblige. : ) Gotta share the goodness!
Sweet and Sour Veggie Salad <--- Click here to print
1 can French cut green beans
1 can whole kernel corn (preferably white shoepeg)
1 can baby June peas
1 jar chopped pimentos
1 green pepper, chopped
1 onion, chopped
2 stems celery, chopped
Dressing
1 cup sugar
½ cup oil
¾ cup vinegar
Drain first 5 ingredients. Pour into large mixing bowl and add remaining vegetables. In saucepan combine dressing ingredients and bring to a boil. Remove from heat and pour over vegetables. Mix well, cover and refrigerate at least six to eight hours, preferably overnight. Stir occasionally during chilling time.
*This stuff keeps in the fridge for a couple of weeks, no problem. :)
this reminds me of my mom's three bean salad. i love the sweet and sour!!! yum! i want to try it asap.
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