Green Bean & Pea Salad

If using fresh beans have ready a large bowl of ice water. Bring 1 in. salted water to a boil in a large skillet or pot. Add beans, cover and steam 5 to 7 minutes until crisp-tender. Using a slotted spoon, remove to bowl with ice water. Let beans cool, then drain and pat dry with paper towels.

Place beans, peas, bell pepper, onion, celery and pimientos in a large bowl.

Dressing: Heat all ingredients over medium-low heat until sugar and salt are dissolved. Let cool. Pour over vegetables and toss gently to mix and coat. Refrigerate at least 2 hours or up to 1 day.

Serve on lettuce-lined plates.

Copy Editor Greg Robertson says his mom, Judy, of Calhoun, Kentucky, always makes this salad at Thanksgiving. "The flavor goes really well with turkey or ham."

Planning tip: The Dressing can be made up to 5 days ahead and the beans cooked 2 days ahead. Refrigerate separately. The bell pepper, onion, celery and pimientos can be cut up to 2 days ahead. Bag pimientos separately, other vegetables together. Refrigerate. The salad can be prepared through Step 3 up to 1 day ahead. To serve, proceed with Step 4.