Marinated Vegetable Salad

If I’ve ever been invited to a barbecue or pot luck at your house, chances are, you have had this dish I’m sharing today. Most of the time, I leave promising to email the recipe. There isn’t really anything crazy special about it, other than it’s easy to pull together, feeds a crowd and is almost universally loved. But the main reason I’m sharing it is because it is my Aunt Kathy’s signature dish and I feel that now that you know a little more about her, it’s only natural that I should share something of hers with you.

Marinated Vegetable Salad

  • 1 can blackeye peas
  • 1 can lima beans
  • 1 can english peas
  • 1 can shoe peg corn
  • 1 jar diced pimientos

Drain and rinse all of the above and place in a bowl. Then add:

  • chopped celery (I just ‘guestimate’ on these amounts)
  • chopped green onion

Next, bring to a boil  the following ingredients:

  • 1/2 cup olive oil
  • 3/4 apple cider vinegar
  • 1 cup sugar (I use much less – maybe 1/2 that amount)
  • 1 t salt
  • 1 t pepper

Boil just long enough for the sugar to dissolve (about a minute.) Once this liquid is cooled, add to ingredients above and marinate for at least a couple of hours before serving (tastes great if marinated overnight!)

We eat this with burgers and hot dogs in the summer, and we fancy it up by scooping a portion on a pretty leaf of lettuce at fancier meals. The leftovers go great with sandwiches or chicken salad. It just pairs well with everything. I hope you give it a try the next time you are feeding a group. Let me know what you think!

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