Vegetable Relish Salad

When every other part of a meal is heavy, having a dish that is light creates balance in a meal.  Having a vegetable relish before the main dish can prime the taste buds for other foods that are rich or heavy.  As recipes go, relishes are fairly simple to make.  A vinegar based dressing on vegetables will add zest to a meal. This recipe for vegetable relish requires almost no cooking.

Ingredients

Dressing

  • 3/4 cup of sugar
  • 3/4 cup of apple cider vinegar
  • 1/2 cup of canola oil
  • 1 tablespoon of water
  • 1 teaspoon of black pepper
  • 1/2 teaspoon of salt (optional)

Vegetables

  • 2 cans of whole kernel corn (drained)
  • 2 cans of French-style green beans (drained)
  • 1 can of green peas (drained)
  • 1 can of black-eyed peas (drained and rinsed) – optional
  • 1 cup of diced (sweet or mild) onions
  • 1 cup of diced bell pepper (green, red, or a half and half mixture of both)

Directions

  1. Combine the sugar, apple cider vinegar, canola oil, water, black pepper, and salt in a sauce pan or pot; bring the six ingredients to a boil.
  2. Remove the mixture from the heat; allow it to cool.
  3. Combine the corn, green beans, peas, black-eyed peas, onions, and bell pepper in an appropriately sized bowl.
  4. Pour the cooled dressing mixture over the vegetables; stir the vegetables to coat them.
  5. Cover the mixture and refrigerate it for a minimum of 4 hours.
  6. Serve the relish cold.

Experiment with the vegetables in this relish.  If one of the vegetables is a favorite, increase the amount of it and decrease, or completely leave out, another.  For a sweeter dressing, increase the sugar by 1/4 cup.

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