CRISP, FRESH VEGETABLE RELISH

CRISP, FRESH VEGETABLE RELISH image

Yield 8 to 10 servings

Number Of Ingredients 16

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1 (16 ounce) bag frozen French-cut green beans
1 (10 ounce) box frozen petit peas, thawed and drained
1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can white corn, preferably shoe peg
1 large green bell pepper, finely diced
1 large red bell pepper, finely diced
1 cup finely diced celery
1 cup finely diced Vidalia onion
1 cup minced fresh parsley
Dressing:
1/2 cup light vegetable oil
3/4 cup white vinegar
1 cup sugar
1 teaspoon salt
1 teaspoon cracked black pepper
1 tablespoon water

Steps:

Cook the green beans in lightly salted water, uncovered, for 2 to 3 minutes. Drain in a colander and cool as quickly as possible under the cold water tap. When thoroughly cooled, drain well and combine with petit peas, black beans, corn, green and red bell peppers,celery, onion and parsley in a large mixing bowl. In a saucepan, combine dressing ingredients and heat over high heat until the sugar dissolves. Pour over the vegetable mixture, mix well, cover and chill at least 8 hours or overnight before using. If keeping longer than a day, transfer to a glass or other non-reactive jar and cap. Keeps well in the refrigerator for at least a week, with flavor getting deeper by the day.