Knightdale reader Kim Shaw just had to share this recipe for her late mother’s marinated vegetable salad, which has been a big hit at potlucks and other summer gatherings.
“I have been making my mother’s marinated vegetable salad recipe for years and always get requests for the recipe,” Shaw said. “It can be made up to four days ahead so it is ready to go if you are busy and don’t have time to prepare a dish the day you need it.”
The recipe produces a sweet, tangy dressing that can be used to marinate any number of vegetables. It may be hard for other cooks, like our recipe tester, to refrain from tweaking the recipe to suit their own tastes – for example, by adding red pepper for a punch of color or some rinsed canned beans, such as garbanzo or kidney beans, to turn this salad into a meal.
The beauty of this recipe is that it can be adapted easily to individual tastes. For that, we thank Shaw’s mother, the late Louise Kellam of Waycross, Ga.
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Marinated Vegetable Salad
From Kim Shaw of Knightdale.
1 cup apple cider vinegar
1/2 cup corn oil
1 cup sugar
1 teaspoon salt
1 teaspoon black pepper
1 medium green pepper, seeds and stem removed, chopped
1 cup chopped celery, about 2 stalks
1 cup chopped sweet onion, such as Vidalia
1 (14.5-ounce) can French style green beans, rinsed and drained
1 can (11-ounce) white shoepeg corn, drained
1 can (15-ounce) young small sweet green peas, drained
PLACE vinegar, oil, sugar, salt and pepper in a small saucepan. Bring to a simmer and cook for 10 minutes. Stir to help dissolve the sugar. Remove from heat and let cool.
COMBINE green pepper, celery, onion, green beans, corn and green peas in a medium plastic or glass bowl. Pour over cooled dressing. Place in refrigerator, stir daily. Enjoy after two days or up to four days. Drain dressing before serving.
Yield: 6-8 servings.
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