Marinated Vegetable Salad

1. 1

   In 2 quart saucepan, heat red wine vinegar and sugar to boiling on high.

2. 2

   Stir in olive oil and salt; set aside to cool.

3. 3

   In large glass or ceramic bowl, combine peas, green beans, pimiento peppers, sweet onions, red pepper, and celery.

4. 4

   Pour vinegar mixture over vegetables; cover with plastic wrap; refridgerate 24 hours to marinate.

5. 5

   Serve with slotted spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.