Fresh Marinated Vegetable Salad Recipe
Ingredients
| 1 1/2 cups field peas | ||
| Water | 1 Cup (16 tbs) | |
| 1 1/2 cups corn cut from cob | ||
| Water | 1/4 Cup (16 tbs) | |
| Carrots | 1/2 Cup (16 tbs), thinly sliced | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Dill pickle | 1/2 Cup (16 tbs), chopped | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Cider vinegar | 1/3 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Onion | 1 Teaspoon, diced | |
| 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.
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.
Chef
