Recipes

Belgian Salad

This recipe comes to me from my aunt who lives in Florida and hosts lots of casual cookouts and parties. This is a great dish to bring to a barbecue because it doesn’t spoil, since there’s no mayo or sour cream or any other protein/dairy in it. The marinade adds a nice tang to the crisp veggies!

Belgian_Salad copy

Belgian Salad

  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Ready In: 8 Hours 20 Minutes
  • Servings: 10

Says my aunt, “this is a refreshingly sweet side dish of baby peas, white corn, green beans and pimentos, all tossed together with a simple sweet n’ sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight. It does not taste like canned veggies and you get a variety of crunch in every serving.”

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • 1 cup white sugar
  • 1 (15 ounce) can green beans, drained
  • 1 (15 ounce) can baby peas
  • 1 (15 ounce) can white corn, drained
  • 1 (2 ounce) jar pimentos, drained
  • 1 cup chopped celery, plus the leafy green tops if available
  • 1 cup chopped onion
  • salt and freshly ground black pepper to taste

Directions

1. In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until the sugar is completely dissolved. Refrigerate for one hour.

2. In a medium bowl, mix together the drained green beans, peas, corn, pimentos, celery, and onion. (I actually put my canned veggies in my colander and let them drain while I am chopping the fresh onions and celery). Combine them all in a big bowl then pour the dressing over the top and toss to coat. Cover and refrigerate 8 hours or overnight. Before serving, drain the marinade. Season with salt and pepper, and serve chilled.

This easily feeds 10-15; double the recipe to feed a crowd of 20 or more. Enjoy!

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