Thursday, May 21, 2009

Marinated Vegetable Salad

1 can kidney beans, drained and rinsed
1 can cut green beans, drained and rinsed
1 can garbanzo beans or black-eyed peas, drained and rinsed
1 can corn, drained
1 cup frozen peas
1/2 cup green pepper, diced
1/2 cup onion, diced
1/4 cup celery, diced

3/4 cup white vinegar
1/2 cup sugar
2 Tbsp oil
2 tsp water
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp paprika

Mix vegetables all together in a large bowl (use something that you can cover tightly because this has to refrigerate)
Mix together dressing ingredients. Pour over vegetables. Cover and refrigerate for at least 4 hours - best if overnight.

Serves about 12 people - keeps well and gets better as it gets older.

I sometimes vary it and use cumin and chili powder in place of the paprika to give it a southwest flavor. Can use any combination of beans if you want.

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