Ingredients
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1 large green pepper, seeded and chopped
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1 cup green onion, chopped
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1 (4 ounce) jar diced pimentos, drained
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1 (11 ounce) can white shoepeg corn (Green Giant Brand preferred)
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1/2 cup apple cider vinegar
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1/4 cup sugar (or substitute Splenda)
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1/4 cup canola oil
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1 (15 ounce) can baby green peas (Le Sesueur brand)
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1 1/2 cups celery, chopped
Instructions
- In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
- In a seperage jar or bowl, mix together dressing ingredients.
- Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
- While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
- Serve cold with a slotted spoon.
- Pour dressing.