Marinated in a tangy yet sweet vinegar dressing, Granny Jordan's Southern vegetable salad is overflowing with canned and fresh vegetables, like pimentos, celery, green beans, corn, green pepper, and onion.
Prep Time15 minutesmins
Chill Time8 hourshrs
Total Time8 hourshrs15 minutesmins
Course: Salad
Cuisine: American
Keyword: salad, vegetables
Servings: 8
Calories: 250kcal
Ingredients
3/4cupwhite vinegar
1/2cupvegetable oil or olive oil
1cupsugar
1teaspoonsalt
1teaspoonblack pepper
115-ounce cangreen peas, drained
114.5-ounce canFrench-style green beans, drained
211-ounce cans sweet or shoepeg corn, drained
1cupdiced celery
1cup diced bell pepper
1cupdiced onion
12-ounce jarpimentos, diced and drained
Instructions
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.
3/4 cup white vinegar, 1/2 cup vegetable oil or olive oil, 1 cup sugar, 1 teaspoon salt, 1 teaspoon black pepper
Combine remaining ingredients in a large bowl and pour vinegar mixture over all, stirring to coat.
1 15-ounce can green peas, drained, 1 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, 1 2-ounce jar pimentos, diced and drained
Cover and chill for eight hours or until thoroughly chilled.