Chilled Vegetable Salad

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The Avoyelles Commission of Tourism has a new cookbook, Mélange des Avoyelles, full of wonderful recipes honoring our citizens whose ancestry is other than French. The list of honored cultural groups includes African American, German, Hispanic, Irish, Italians,

Jewish, and Missionaries (our priests and nuns from Belgium, Holland, Italy, India and Africa.) The honorees are a major part of our lovely Avoyelles heritage, and the recipes are terrific as well. In future, I will include Mélange recipes from time to time. This salad from the Jewish in Avoyelles section is delicious, and easy to make.

1 (16ounce) Package Frozen White Shoepeg Corn (Thawed)

1 (16 Ounce) Package Frozen Tiny English Peas (Thawed)

1 (16 Ounce) Package Frozen French Cut Green Beans (Thawed)

1 Small Jar Chopped Red Pimento (Drained)

1 Cup Sliced Celery

1 Cup Chopped Green Bell Pepper

½ Cup Chopped White or Red Sweet Onion

Salt and Black Pepper, To Taste

Marinade:

¾  Cup White Or Red Wine Vinegar

½-1 Cup Sugar Or Equivalent Sugar Substitute

½  Cup Olive Oil

1 Tablespoon Cold Water

Blanch frozen vegetables until tender; drain vegetables very well. Set aside. In large bowl combine vinegar, sugar, oil, salt and pepper, and water. Add bell pepper and drained vegetables. Toss to coat. Cover and chill at least 2 hours, or up to 8 hours. Stir before serving. Yield: 8 cups. Note: Canned vegetables may be substituted, if well drained. Canned vegetables have salt, so less salt will be needed in the marinade.