Potluck Vegetable Salad Recipe
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.
I love cider vinegar. I use it for pickles, relishes, sweet and sour green beans, salad dressings, marinades, and anything else I can think of.
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 colds[1]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.
Potluck Vegetable Salad
An easy summer salad recipe to make for picnics and potlucks.
- 1 15 oz can white shoepeg corn (drained)
- 1 15 oz can golden corn (drained)
- 2 15 oz cans french cut green beans (1 cup of liquid reserved)
- 1/2 to 1 14 oz bag frozen peas
- 1 4 oz 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.
