Mar 11, 2013

Marinated Vegetables aka The Pea Dish


For as long as I can remember, whenever there was a family gathering, one of my aunt's would make this dish, it was kind of her trademark in my mind.  Easter, Christmas, BBQs, birthday parties, you name it and we had this side dish on the table.  It seems to go with everything - Easter ham, Christmas turkey, hamburgers and hot dogs, it just fits.

After a little chopping, everything gets thrown together in a bowl and then topped with a vinegar based dressing and left to sit (preferably) overnight.  It has a super bright flavor from the vinegar and sugar, the peas add a little smoothness, the celery is crunchy, the corn is sweet, the onions add a nice bite and the peppers just round it all out.  It's one of my favorite side dishes, especially for a crowd, and I love all the memories that I have attached to it.

I did a little Google searching and there are countless variations of this dish out there but this one came from my aunt so I'll leave it at that.  :)


Marinated Vegetables aka The Pea Dish
Printable Version

For the salad:1 (15 oz.) can LeSeuer peas
1 (7 oz.) can white shoepeg corn
1 (7.5 oz.) jar chopped pimientos
 4 stalks celery, finely diced
1 bell pepper, finely diced
1 small red onion, finely diced (or to taste)

For the dressing:
¾ cup cider vinegar
¼ cup canola or vegetable oil
¼ - ¾ cup granulated sugar
Kosher salt and freshly ground black pepper, to taste

1. Do not drain any vegetables. In a large bowl, combine the peas through onion and stir briefly. Carefully drain all of the liquid from bowl.
2. In a large glass measuring cup, combine vinegar through sugar, beginning with ¼ cup of sugar and adding more to taste. Whisk to combine and season to taste with salt and pepper.
3. Pour dressing over salad and DO NOT STIR. Cover tightly and refrigerate overnight. Stir and season as necessary before serving. (Some of the liquid may need to be drained prior to serving.)

recipe from Margaret C.