I’m sharing one of my mom’s super, simple “throw together” recipes. Not sure why she scotch-taped it in the front of her cookbook. She was quirky that way, but it may have been because it was a reliable standby and she wanted to find it fast! All I remember is that it was surprisingly refreshing, even with some canned ingredients. Most important…it gave her more time to work outside in her flower beds in the summer. I can relate to freeing up time…can’t you!
All you need are a few simple ingredients. I don’t even keep a well-stocked pantry and I had most of the items on hand.
Mix together the wet & dry ingredients in the bowl you are going to marinate all the yummy veggies in (Vinegar, vegetable oil, water, sugar & salt.) See how simple the dressing is…now it’s slice, dice and chop time.
Clean and slice one onion into rings. Rings don’t have to be perfect. Mine sure aren’t. I use Vidalias cause they’re southern, and I love everything southern y’all. Any onion will do the trick.
Clean and chop 4 stalks of celery…you’re half way there!
Clean and dice one whole green pepper. Make sure you get all that white membrane out before you start dicing.
Now, the easy part…drain the peas, please…
Same thing with the whole green beans
Add everything together in the bowl and top with pimento…I didn’t plan for it to be color coordinated, that a bonus…one final step remains…
Toss everything gently, put on a tight lid and refrigerate & marinate over night. I would toss a few times (if you think about it).
Easy, Breezy Marinated Veggies
- 1 can whole green beans (14 oz)
- 1 can of English Peas (14 oz)
- 1 green pepper diced finely (large)
- 4 stalks of celery diced
- 1 small jar of Pimentos, diced
- 1 medium onion sliced into rings (I use a Vidalia onion)
- ½ cup of vegetable oil
- 1 tbsp salt
- 1 cup of vinegar
- 1 cup of sugar
- 1 tbsp of water
Prep Time: 10-15 minutes (depending on fast you chop, chop, chop). Great for lunch or as a side salad alternative with supper. Enjoy, and go put your feet up!