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posted: 7/1/2014 5:45 AM

Mom's Vegetable Salad

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  • A variety of beans mingle with sweet peppers, onion and celery in a summery side dish that Jill Von Boeckman, of Arlinton Heights, and her mother, Martha Grossweiler, have sharing at family gatherings for years.

       A variety of beans mingle with sweet peppers, onion and celery in a summery side dish that Jill Von Boeckman, of Arlinton Heights, and her mother, Martha Grossweiler, have sharing at family gatherings for years.
    George LeClaire | Staff Photographer

 

½ cup salad oil

¾ cup apple cider vinegar

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1 cup sugar

1 tablespoon water

1 teaspoon salt

½ teaspoon pepper

1 green pepper, seeded and chopped

1 red pepper, seeded and chopped

1 cup chopped red onion

1 cup chopped celery

1 can (15.2 ounces) white corn, drained

1 can (14.5 ounces) French-style green beans. drained

1 can (15 ounces) waxed beans, drained and rinsed

1 can (15 ounces) kidney beans, drained and rinsed

1 can (15 ounces) garbanzo beans, drained and rinsed

1 can (15 ounces) petit peas, drained

In a small pan over medium-high heat, stir together oil, vinegar, water, sugar, salt and pepper; bring to a roaring boil. Remove from heat and set aside (or refrigerate) to cool.

To a large bowl, add all the vegetables and beans. Pour cooled dressing over vegetables and toss until well combined.

Serves eight to 10.

Jill Von Boeckman, Arlington Heights

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