Marinated Vegetable Salad - WRIC Richmond News and Weather -

Marinated Vegetable Salad

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MARINATED VEGETABLE SALAD
4 to 6 servings

 

½ (12-ounce) package frozen cut green beans, thawed and drained

½ (12-ounce) package frozen very small green peas, thawed and drained

1 cup thawed frozen whole-kernel corn or canned whole-kernel corn, drained (optional)

½ to 1 (2-ounce jar diced pimento, drained

½ small onion, peeled and chopped

½ cup chopped celery

¼ cup white vinegar

2 tablespoons sugar or the equivalent of 2 tablespoons sugar in granulated sugar substitute

½ cup salad oil (extra virgin olive oil or corn, canola, or safflower oil)

Salt and freshly ground white or black pepper to taste

Crisp leaf lettuce or Boston or bibb lettuce as desired, core removed and separated into individual leaves

Sprigs of parsley or other fresh herbs of choice for garnish

 

In a glass or ceramic bowl, combine the first 5 or 6 ingredients.  In a 1-cup measure, combine vinegar and sugar, blending well.  With a wire whisk, gradually beat in oil until mixture is smooth; pour over vegetables, mixing gently but well.  Season salad with salt and pepper to taste.  Cover and refrigerate for several hours to blend flavors.   

Drain vegetables and spoon into a lettuce-lined serving bowl or evenly divide vegetables onto individual lettuce-lined salad plates.  Garnish with sprigs of parsley or other fresh herbs of choice.  Serve immediately.