Helen's Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 (14 1/2 ounce) cans cut green beans
• 1 (14 1/2 ounce) can tiny peas
• 1 (14 ounce) can sliced carrots
• 1 medium onion
• 1 cup sugar
• 1 cup canola oil or 1 cup olive oil
• 3/4 cup cider vinegar
• 1 cup diced celery
• 1 cup diced green pepper
• 3 -6 tablespoons miracle whip

Recipe

• 1 open cans of green beans, peas, and carrots and pour vegetables into a large strainer in the sink. let vegetables drain for at least an hour, shaking strainer every so often to get rid of water.
• 2 when drained, put vegetables into a large bowl that has a lid that seals.
• 3 slice onion into thin slices and then cut the slices in half or fourths. put cut onion on vegetables.
• 4 in a small pan, heat to dissolve: sugar, oil and vinegar. be careful to not breathe in the fumes as this mixture heats. i usually just bring it to a boil, stirring constantly.marinade should be clear not cloudy. remove pan from burner and let mixture cool to just warm.
• 5 pour cooled marinade over vegetables and carefully stir so vegetables don't get mushy. cover and refrigerate overnight.
• 6 next day drain salad in strainer in the sink for at least an hour. pour salad back in bowl and add diced celery and green pepper. add 3 tbsp miracle whip and gently stir to mix well. if it isn't creamy enough add up to 3 more tbsp miracle whip.
• 7 salad is ready to serve and will keep for up to a week.