Put together this tangy, delicious and refreshing marinated vegetables salad side dish in just 20 minutes! It's perfect to make ahead and keeps well in the fridge for at least a week.
Set a small sauce pot over medium-high heat. Add the apple cider vinegar, sugar, olive oil, salt, pepper, and garlic powder. Mix well. Bring the mixture to a boil. Once boiling stir and remove from heat. Allow the marinade to cool as you prepare the salad ingredients.
Drain the petite peas, shoepeg corn, and pimentos. Finely dice one cup each of onion, celery, and bell pepper.
Set out a large mixing bowl. Combine the canned and fresh vegetables in the bowl. Pour the cooled marinade over the top. Mix well.
Cover the bowl and place it in the refrigerator to chill for at least six hours, or overnight.
To serve, drain off the marinade and serve as a side salad. Or serve the marinated vegetables in the marinade and allow people to spoon up extra marinade with the vegetables as a sauce.
Notes
You can use any kind of onion and any color of bell pepper you like.This is a great make-ahead dish for summer parties in potlucks. It can be made several days in advance, and because the marinade is made with sugar and vinegar, can keep for up to 10+ days.