Follow these steps for perfect results
vegetable oil
white vinegar
white sugar
green beans
drained
baby peas
drained
white corn
drained
pimentos
drained
celery
chopped
onion
chopped
salt
to taste
black pepper
freshly ground to taste
Combine vegetable oil, white vinegar, and white sugar in a saucepan.
Bring the mixture to a boil over medium-high heat.
Reduce heat to a simmer.
Stir until the sugar is completely dissolved.
Refrigerate the dressing for 1 hour.
In a medium bowl, combine green beans, peas, corn, pimentos, celery, and onion.
Pour the refrigerated dressing over the vegetables.
Toss to coat all the vegetables evenly.
Cover the bowl.
Refrigerate for at least 8 hours, or overnight.
Season with salt and pepper to taste before serving.
Serve chilled.
Expert advice for the best results
For a less sweet salad, reduce the amount of sugar.
Add other vegetables such as bell peppers or cucumbers.
Make sure to chill the salad thoroughly for the best flavor.
Everything you need to know before you start
15 minutes
Yes, best made a day in advance.
Serve in a chilled bowl or on a bed of lettuce.
Serve as a side dish with grilled meats or sandwiches.
Perfect for potlucks and picnics.
The acidity of the wine complements the sweetness of the salad.
Discover the story behind this recipe
Popular picnic and potluck dish.
Discover more delicious Belgian-American Side Dish recipes to expand your culinary repertoire
A baked dish featuring endives, corn, and a creamy potato soup sauce, topped with cheese and baked to tender perfection.
A savory and rich stuffing made with Belgian waffles, duck confit, and aromatic vegetables.
A refreshing and slightly sweet marinated vegetable salad, perfect as a side dish.
A rich and savory side dish featuring peas cooked with bacon, onions, and butter.