• 12servings
  • 30minutes
  • 125calories

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Ingredients Jump to Instructions ↓

  1. 1 lb fresh green beans, ends trimmed (see Tip)

  2. 1 bag (1 lb) frozen green peas, thawed

  3. 1 yellow bell pepper, seeded and chopped

  4. 1 medium onion, halved and thinly sliced

  5. 4 ribs celery, chopped

  6. 1 jar (4 oz) whole pimientos, drained and sliced

  7. Dressing

  8. 1/2 cup each sugar and cider vinegar

  9. 1/4 cup oil

  10. 1-1/2 tsp salt

  11. 1/2 tsp freshly ground pepper

  12. Boston lettuce leaves

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

  4. Serve on lettuce-lined plates.

  5. 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."

  6. 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.


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