Marinated Vegetable Salad

10 Servings

• 1 cup sugar
• 1 cup red wine vinegar
• ½ cup olive oil
• 1 teaspoon salt
• 16 ounces frozen cut green beans, defrosted and drained
• 16 ounces frozen green peas, defrosted and drained
• 1½ cups thinly chopped celery
• 2 ounces chopped pimientos
• 1 large sweet onion, thinly sliced
• 1 medium red bell pepper, chopped

Bring the sugar and vinegar to a boil in a medium saucepan. Whisk in the oil and salt and set aside to cool

In a large bowl, combine the green beans, peas, celery, pimientos, onions, and bell pepper. Pour the vinegar mixture over the vegetables, cover with plastic wrap and marinate in the refrigerator for 24 hours.

Serve with a slotted spoon to drain the excess oil.

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