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Fresh Marinated Vegetable Salad

southern.chef's picture
Ingredients
  Peas 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  Corn 1 1⁄2 Cup (24 tbs) (Cut From Cob)
  Water 1⁄4 Cup (4 tbs)
  Thinly sliced carrots 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped dill pickle 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 1 Tablespoon
  Diced onion 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Combine peas and 1 cup water in a medium saucepan.
Bring to a boil, cover and reduce heat.
Cook 30 to 35 minutes or just until peas are tender; drain.
Chill.
Combine corn and 1/4 cup water in a medium saucepan.
Bring to a boil, cover and reduce heat.
Simmer 7 to 8 minutes or just until corn is tender; drain.
Chill.
Combine peas, corn, carrots, celery, and pickle in a bowl, set aside.
Combine remaining ingredients in a jar.
Cover tightly, and shake.
Pour over vegetables, toss.
Cover and chill 3 hours.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
8

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