Vegetable Salad Dip

I have another recipe for you that I got from my new friend, Hilda. This one is similar to the Sweet Texas Caviar, but it uses vegetables instead of beans.

Here is Hilda's recipe.

This recipe makes about 9 cups, which is quite a bit, but it disappeared quickly. People liked it chip cups, but also just ate it by itself.

Vegetable Salad Dip

by Diana Rambles via Hilda

Prep Time: 30 minutes

Cook Time: 5 minutes

Keywords: raw appetizer vegetarian summer

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Ingredients (9 cups)

Salad

• 1 can French green beans
• 1 can shoepeg corn
• 1 can small peas
• 1 C celery
• 1/2 C onion
• 1/2 C pepper
• 2 tomatoes
• 1 cucumber

Dressing

• 1/2 cup apple cider vinegar
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1 teaspoon salt

Instructions

Bring the dressing ingredients to a boil in a pan on the stove. Remove and let cool.

Drain the green beans, corn, and peas. Chop the remaining ingredients and mix all vegetables in a large bowl. Pour the dressing over the veggies and toss. Serve with chip cups or by itself.

Notes: You can use any type of pepper. I used orange for color variation. I started out with a yellow onion, but added in red onion.

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Hilda's recipe had different amounts for the dressing, but I adjusted it to equal parts. Now I think I need to make a hybrid of this recipe and the Texas Caviar. Veggies and beans would be so good!!

Nom nom nom!