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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Great for a cookout. Best if made the day before and refrigerated so the flavors combine. You can lighten up the recipe by substituting the sugar for 1 1/2 times it's amount of Splenda. Ingredients:
1/2 cup salad oil |
1 tablespoon water |
3/4 teaspoon paprika |
1 teaspoon salt |
1 1/2 cups sugar |
1/2 cup white vinegar |
1 (8 ounce) can corn, with bell peppers, drained |
1 (8 ounce) can cut yellow beans, drained |
1 cup frozen peas |
3 (8 ounce) cans green beans, undrained |
1 (8 ounce) can baby lima beans, drained |
1 (16 ounce) can chili beans |
4 stalks celery, diced |
1/2 red pepper, diced |
1 small onion, diced |
Directions:
1. Whisk together or shake in shaker: salad oil, water, paprika, salt, sugar and vinegar.
2. Add dressing to remaining ingredients.
3. Refrigerate overnight before serving.
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