Kathy Lowe – “ARE YOUR VEGGIES MARINATED?”

     Dedicated foodies make marinated foods seem like their foods are transformed into mystical treats via marinating.  These marinated veggies are nothing complicated, don’t have an extensive ingredient list, and aren’t labor intensive. Marinated Veggies are served chilled, as you would a pasta salad, but without the carbs in the pasta, so they’re also great for those health-conscious.

    In a pinch, Marinated Veggies could be made at the last minute, but are much better after being chilled for several hours. Anything that doesn’t create a last minute rush is a big plus as far as I’m concerned.

      I don’t remember where I first got this recipe, but it has been a family favorite for over 25 years.  They’ve been to almost as many family get-togethers as we have.  Mom used to make them in a gallon jar, but I make much smaller batches.  You can vary the veggies you use, and it’s still so simple, they’ll always be a big hit. 

      Olive oil is a healthy staple at our house, but this is one recipe that is better with vegetable oil, such as Wesson or Crisco Oil.  Vegetable oil does refrigerate better than olive oil. Even with these oils, these are a very healthy addition to any meal.

                                     MARINATED VEGGIES

1 can French-style green beans

1 can baby lima beans

1 can sweet peas, or peas and carrots

1 can sweet corn

1 thinly sliced carrot, if desired

½ cup sugar

½ cup vegetable oil

¾ cup apple cider vinegar

 Drain all vegetables, and put in a large bowl.  Add the sugar, oil and vinegar; stir together.  Chill several hours or overnight, and serve chilled.

 Note: You will want to serve these with a slotted spoon, as the vinegar and oil don’t thicken.