Tippin' the Scales


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La Cucina #10 – Beans

Belgian Salad

Makes 4 servings

Prep: 10 minutes
Cook: 10 minutes
Ready: 8 hours 20 minutes

Shopping List:

  • 60 ml or ¼ cup vegetable oil
  • 60 ml or ¼ cup white vinegar
  • 100 gr or ½ cup white sugar
  • 200 gr or ½ [15 ounce] can green beans, drained
  • 200 gr or ½ [15 ounce] can baby peas
  • 200 gr or ½ [15 ounce] can white corn, drained
  • 30 gr or ½ [2 ounce] jar pimentos, drained
  • 60 gr or ½ cup chopped celery
  • 85 gr or ½ cup chopped onion
  • salt and freshly ground black pepper to taste

TO MAKE:

  1. In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil.
  2. Reduce to a simmer, and stir until sugar is completely dissolved.
  3. Refrigerate 1 hour.
  4. In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion.
  5. Pour in dressing, and toss to coat.
  6. Cover and refrigerate 8 hours, or overnight.
  7. Season with salt and pepper,
  8. Serve chilled.

Note: Make it even more colorful by adding a chopped green bell pepper and 200 gr or ½ [15 ounce] can black beans, drained. You can also substitute the vegetable oil with olive oil.

ENJOY !

Amount Per Serving
Calories: 239
Total Fat: 11.3g
Cholesterol: 0mg
Sodium: 308mg
Total Carbs: 34g
Dietary Fiber: 3.3g
Protein: 2.9g

PDF of this recipe: 20120315-Belgian-Salad

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