This recipe can be changed anytime by replacing different vegetables with whatever is in season or whatever you have on hand. If you happen to have a can of three bean salad lying around, skip 1/3 cup of the apple cider vinegar, and dump in the entire contents of the can of three bean salad. site map	Vegetable Picnic Salad Ingredients 8 servings - 210 calories per serving 9 g fat per serving 1/2 large green bell pepper (chopped) 2 stalks celery (sliced) 1/2 cup green onions (sliced) 2 tbsp diced pimento 1 can (12 oz) whole kernel yellow corn (drained) 1 can (8.5 oz) sweet peas (drained) 1 can (8.5 oz) sliced green beans (drained) 2/3 cup apple cider vinegar 1/3 cup olive oil 3/4 cup sugar 1 tsp salt 1 tsp white or black pepper In large mixing bowl, combine green pepper, celery, onions, pimento, corn, peas, and green beans. In small mixing bowl, blend vinegar, oil, sugar, salt, and pepper. Pour vinegar mixture over vegetables. Toss to coat. Cover bowl. Place in refrigerator overnight. Serve cold. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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