I’ve made this enormous, easy, and addictive pickled salad twice already since the new year began, in an effort to make good on a resolution to eat fruits and vegetables at every meal.  It’s an old recipe of my grandmother’s that I remember fondly from my childhood, with just a few alterations (fresh green beans instead of canned, bell peppers in place of jarred pimentos).  We like it for lunch, with just about any kind of sandwich.

Overnight vegetable salad

Yield:  A week’s worth, for at least two people

1 lb. green beans, trimmed and cut into bite-sized pieces

2 c. frozen peas

2 c. fresh or frozen corn kernels

1 red bell pepper,  diced

1 green bell pepper, diced

1 sweet onion, diced

2 stalks celery, diced

1-2 jalepenos, seeded and finely diced

1 15-oz. can red kidney beans, rinsed and drained

3/4 c. white or apple cider vinegar

1/2 c. granulated sugar

1 tbsp. extra-virgin olive oil

1/2 tsp. paprika

Salt and freshly ground, black pepper, to taste

Blanch green beans in boiling, salted water until just tender, 3-4 minutes.  Meanwhile, measure peas and corn into a colander set in the sink.  Drain green beans into colander with peas and corn.  Rinse with cold running water to stop cooking.  Drain well.

Combine all vegetables and kidney beans in a large mixing bowl.  In a separate bowl, whisk together vinegar, sugar, oil, and paprika until sugar dissolves.  Pour dressing over vegetables, tossing to coat.  Season with salt and pepper, to taste.  Cover and refrigerate at least 24 hours, stirring occasionally.

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