Canned Vegetable Salad

Winter in Texas is usually milder than in many other locations but the price of fresh vegetables is always elevated, while the quality is sometimes questionable, especially during the holidays.  I really like salads and finding great, fresh ingredients is challenging.  There is a tomato plant, in a pot, on the backporch, but the texture of my own tomatoes, this time of year, is mealy. I came up with the idea of using canned vegetables for salad when I could not wait for crispy greens, any longer. You can use the vegetables that you prefer in your salad. The vegetables in this one were selected for the colors of the season. Pick the canned vegetables that you like and then make the dressing and marinate them for a couple of hours.  Then wait for some good springtime greens.

1 medium Onion, halved lengthwise and sliced paper thin
1 can of Very Green Green Beans, drained
1 can of Sliced Beets
1 teaspoon of Sugar
1 teaspoon of Salt, divided
1 teaspoon of fresh ground Black Pepper
1/4 teaspoon of Thyme
1/4 teaspoon of Italian Seasoning
1Tablespoon of Olive Oil, I used Sepay Groves brand
4 Tablespoons of Rice Wine Vinegar, divided

Toss onion and green beans lightly with 1 Tablespoon of vinegar, salt and pepper, in a container with a sealable lid. Set aside.  Mix together the rest of the salt and vinegar. Add sugar, thyme, Italian seasoning, and olive oil.  Pour over onions and green beans, place lid on container and shake.  Refrigerate for 2 hours.  Place can of beets in the refrigerator to chill. 
When ready to serve, drain beets and add to onions and green bean mix.  Place in a salad bowl and serve cold.
Delicious!

Enjoy!


Deloris