A simple combination of vegetables, sugar and cider vinegar, this colorful salad recipe is the perfect addition to potluck or picnics. The recipe was given to me by a close family friend about 10 years ago and it’s been a favorite ever since. It’s also healthy … baring the sugar, I suppose … but an easy way to get a big dose of vegetables.
Cider vinegar is a traditional folk remedy to cure all sorts of ailments, including warts, and has been used in a variety of ways throughout history. I’ve never really used it for medicinal purposes, but I certainly eat plenty of it.
Hippocrates mixed it with honey as a cure-all for coughs and colds1)http://www.apple-cider-vinegar-benefits.com/vinegar-history.html, something that became popular again in the 1970s after Dr. D.C. Jarvis published Folk Medicine: A Vermont Doctor’s Guide to Good Health, claiming that honey enhanced the healing power of the vinegar.2)http://altmedicine.about.com/od/applecidervinegardiet/a/applecidervineg_2.htm
I don’t recommend relying on cider vinegar for any type of health issues, but I absolutely recommend using it in this salad.
- 1 15oz can white shoepeg corn, drained
- 1 15oz can golden corn, drained
- 2 15oz cans french cut green beans, 1 cup of liquid reserved
- 1/2 to 1 14oz bag frozen peas
- 1 4oz jar pimentos
- 1 small onion, diced
- 1 cup cider vinegar
- 1 cup sugar
- Combine all vegetables in large mixing bowl.
- Combine reserved liquid from green beans, sugar and vinegar. Mix thoroughly to make dressing.
- Pour dressing over vegetables and toss to coat.
- Serve with a slotted spoon.
- You'll likely have more dressing than you think you should. The dressing will help flavor the vegetables and allow the salad to keep for several days to a week in the refrigerator.
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