Choir Brunch Salad
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Martha B. | 📂 Category: Salads A refreshing marinated vegetable salad featuring corn, peas, and beans tossed in a tangy sweet-and-sour dressing. This classic make-ahead side dish tastes even better when left to marinate for 24 hours.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 5 mins | 24 hours | 8 servings |
🔪 Key Equipment
- Saucepan
- Large mixing bowl
- Colander
Ingredients
Dressing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Sugar | Granulated |
| 1/2 cup | Oil | Vegetable oil |
| 3/4 cup | Vinegar | Cool |
| 1 tsp | Salt | Standard |
| 1 tsp | Celery salt | Not seed |
Salad Vegetables
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 16 oz | Small peas | Canned, drained |
| 16 oz | Shoepeg corn | Canned, drained |
| 16 oz | French style green beans | Canned, drained |
| 4 oz | Pimientos | Jar, drained |
| 1 cup | Green pepper | Chopped |
| 1 cup | Onion | Chopped |
| 1 cup | Celery | Chopped |
Instructions
Step 1: Make Dressing
- Bring the 1 cup sugar, 1/2 cup oil, 3/4 cup vinegar, 1 tsp salt, and 1 tsp celery salt to a boil in a saucepan.
- Remove from heat and set aside to cool completely.
Step 2: Assemble Salad
- Drain the 16 oz small peas, 16 oz shoepeg corn, 16 oz french style green beans, and 4 oz pimientos thoroughly.
- Add the chopped 1 cup green pepper, 1 cup onion, and 1 cup celery to the drained vegetables.
- Pour the cooled brine mixture over the vegetables and mix well until thoroughly combined.
💡 Make-Ahead & Storage: Let set in the refrigerator for 24 hours before serving; longer is better as the flavors meld.
Original Recipe Scan
