Chef’s Special Salad

We are back with a recipe for one of those salad type things my mom used to make and then store in the fridge in a big Tupperware container. The veggies are cooked in a marinade and then refrigerated before serving.

Chef’s Special Salad

1 can small peas

1 can French green beans

1 can white corn

1 medium onion sliced thin

1 medium green pepper

1 2 oz pimento or red pepper

Marinade – 1/3 cup vinegar 2/3 cup water 1 1/2 cup sugar salt & ground pepper. Mix, boil, cool and add to vegetables. Refrigerate at least overnight.

To extend I add cut green beans,lima beans, kidney beans, garbanzo beans to extend – and always celery – diced

I am doing my best not to make a South Park reference here.  :-)

3 thoughts on “Chef’s Special Salad

  1. I make a similar dish called a relish (served cold) which is sort of like a tomato-free corn salsa. Can you eat this like a salsa, or is that too weird?

    • I don’t see why you couldn’t eat it as a salsa, although with sugar in the marinade it would be a sweet salsa. You could also spice it up with garlic, onion or maybe jalapenos or habaneros. Not weird to me! :-)

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