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Grandma's Pepper Salad Recipe

Ingredients

1 (15 ounce) can green beans, drained

1 medium onion, halved

1 medium carrot

4 medium red bell peppers

1 slice celery, halved

1 medium green bell pepper

1 medium onion, chopped

4 medium carrots, peeled

1/4 cup celery salt

1 cup chopped fresh parsley

3 zucchinis

Directions

Combine green beans, onion and carrot with celery, green pepper and onion. Pour into slow cooking and cook 4 minutes on each side. Remove from heat and stir in parsley, zucchinis and salt. Cover and chill 1 hour in refrigerator, stirring/pressing frequently as needed. Coat all surfaces with plastic wrap and pat into the bottom of large slow cooker.

For additional flavor, reduce the vinegar to 1/4 cup, using an electric food thermometer over medium heat. Bring a large pot of water to a boil.

Strain the fillets from the celery mixture, adding enough water to cover. Place zucchinis in a medium bowl and pour sauce over the zucchinis. Cover and simmer 5 minutes in a large glass dish, covered with a damp cloth. Remove from heat and let stand 5 minutes at room temperature before garnishing with parsley and celery salt. Toss to coat, cover and chill 5 to 8 hours.

Serving: Baked alone or over pasta, rice, corn, potatoes or corn bread