This Vegetable Salad is from an old recipe given to me by my mother. The best part of the delicious salad is that it can become any thing you desire by using the vegetables that you have on hand.
I spent the day on the road going to the dog groomer, picking up a few groceries, putting gas in my vehicle, etc…you know the typical stuff you do on a Saturday. I truly intended to work in the yard though, but ran out of time and energy before I could get out there.
The trip to the dog groomer is always fun for me, because it is in the vicinity of a cool antique and re-finished furniture store that occupies my time while Abby’s curls are clipped off. I enjoy the hunt for unusual and different items to decorate my house and I always find something to bring home with me. 🙂
Once I settled in for the night and started focusing on dinner, I knew exactly what I would have. I had a bowl of this salad in the refrigerator and quickly decided it would work well as a side to a sandwich. I was right! The longer this Vegetable Salad sets, the better it gets and it was perfect, paired with a chicken sandwich.
For your convenience, here is the recipe:
- 1 (15-ounce) green beans, drained
- 1 (15-ounce) white hominy, drained
- 1 (15-ounce) can red beans, drained
- 1 medium onion, chopped
- 1 cup celery, chopped
- 1 small jar pimiento, chopped
- ½ cup green pepper, chopped
- ½ cup white vinegar
- ½ cup granulated sugar
- ¼ cup canola oil
- ¼ teaspoon ground cloves
- ¼ teaspoon garlic salt
- In a medium bowl, combine green beans, hominy, red beans, onion, pimientos, and green pepper.
- In a small saucepan, add vinegar, sugar, canola oil, ground cloves, and garlic salt. Heat until granulated sugar is dissolved.
- Cool mixture and pour over the vegetable mixture. Refrigerate at least 2 hours, stirring occasionally.
I hope you add this recipe for Vegetable Salad to your favorites list!