Alyeska marinated pea salad recipe
Alyeska Marinated Pea Salad recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 3/4 cup vinegar
- 3/4 cup sugar
- 1 Tablespoon water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- One 17-ounce can English peas
- One 12-ounce can shoe peg corn (or in frozen section of store)
- 2 ounces diced pimientos
- 1 cup finely chopped celery
- 1 cup finely chopped onions
Drain liquid from peas, corn, and pimientos. Combine vegetables and pimientos in a bowl and toss lightly. Pour marinade over vegetable mixture and stir gently. Cover salad and refrigerate overnight.
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