Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

Rainbow vegetable salad

FALLBROOK – Going to a barbecue and can't think of a different side to bring? Try this side that will feed and please a hungry crowd.

The colorful salad pairs well with barbecued tri-tip, chicken, ribs and fish.

Southwest Salad

Start to finish: 30 minutes, 10 min. active time

Servings: 20 1/2-cup servings

Ingredients:

1 14.5-ounce can French cut green beans, drained

1 15-ounce can Le Sueur peas, drained

1 11-ounce can white corn, drained

2 cups sweet onion, chopped small

2 cups celery, chopped small

2 cups red and/or orange bell pepper, chopped small

Sauce:

3/4 cup white sugar

1/2 cup canola oil

1/2 cup white vinegar

1 teaspoon celery seed

1/2 teaspoon ground black pepper

1/2 teaspoon salt

Directions:

Place all six drained vegetables in a large bowl.

In a small saucepan add the six sauce ingredients and simmer on low to dissolve the sugar, set aside and let cool. Once the sauce has cooled, gently pour over vegetables and stir with a wooden spoon so as not to tear up the beans.

Refrigerate and serve cold as a side.

The salad lasts a week in the fridge, but usually it will be gone in a couple days.

 

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