This recipe is found on Page 54 of my first cookbook, Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family
Granny Jordan’s Vegetable Salad is one of those unassuming dishes of goodness that families with loving matriarchs just take for granted will show up at all of their get togethers. It doesn’t put on airs, is easy to throw together, doesn’t cost a whole ton of money, and everyone loves it. Come to think of it, I would use a lot of those phrases to describe Granny Jordan herself. She had a graceful kindness about her in how she entered and operated in your life. Never one to butt in or force her opinions, she was happy to just “be” and her presence was always a joy. She didn’t judge, just welcomed and loved. I dearly hope to be as much like her as possible one of these days – once I have gained enough wisdom to be able to settle down into my peace.
You know those calm in the storm people? That is who she was whenever I was around her. You just don’t see a lot of those people nowadays. Most people have tornado twister personalities and just kick up strife, stress, and trouble wherever they go.
I’ve known a few calm in the storm type folks in my life and the more you get to know them the more you see that they are not exempt from the tornadoes of life swirling around them and trying to suck them in, they just look at those storms as a mother would a fit-pitching toddler.
So here is a note you might want to offer up to life: Scream away. Shake your fist and stomp your feet and kick up dust like an F5 twister in November. You still won’t dissuade me from being the person I have chosen to be. I’ll be over here, loving my family and doing what I was put here to do regardless of the weather because that is the choice I have made.
The ingredients are simple: white vinegar*, vegetable (or olive) oil, sugar, salt, black pepper, can English peas, diced celery, pimentos, 2 cans French style green beans (drained), 2 cans Shopeg corn (also drained, can use white or any sweet corn), diced green pepper, and chopped onion.
*You can use cider vinegar if you prefer or if that is what you have on hand.
- Place vinegar, oil, sugar, salt, and pepper in a small saucepan and bring just to a boil, stirring constantly until sugar is melted. Sometimes I just heat this up in the microwave and stir it real good, works just as well.
- Drain all the canned veggies, dice up all the fresh, and put those in a bowl.
- Pour prepared dressing over the top, cover, and refrigerate several hours or until chilled.
When ready, serve with a slotted spoon.
- 3/4 cup white vinegar
- 1/2 cup vegetable or olive oil
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 15 ounce can small green peas drained
- 14.5 ounce can French style green beans drained
- 2 - 11 ounce cans sweet or shoepeg corn drained
- 1 cup diced celery
- 1 cup diced bell pepper
- 1 cup diced onion
- 2 ounce jar diced pimentos drained
- Combine the vinegar, oil, sugar, salt, and pepper in a small saucepan and bring just to a boil over medium high heat, stirring constantly until sugar dissolves. Remove from heat and allow to cool.
- Combine remaining ingredients in a large bowl and pour vinegar mixture over all, stirring to coat. Cover and chill for eight hours or until thoroughly chilled. Serve with a slotted spoon.
“When you look back, you’ll find that most of the special memories were nothing more than moments. Not glamorous or expensive, not planned or thought out in detail. They happened in love, in joy, in appreciation, and in honest connection.
Make time for those special people in your life today, make time for those special moments to happen.”