Fisherman Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large non-reactive bowl, combine the drained green beans, drained corn, diced green bell pepper, chopped pimientos, and sliced green onions.

   Ca. 10 min.

   Kokkens note: A glass or ceramic bowl works best as the acidic dressing can react with metal.

2. 2

   In a small saucepan, combine the neutral oil, white vinegar, granulated sugar, salt, and black pepper.

   Ca. 2 min.

3. 3

   Place the saucepan over medium heat and stir until the sugar is completely dissolved, about 2-3 minutes; do not let it come to a rolling boil.

   Ca. 3 min.

   Kokkens note: Heating the dressing helps the sugar dissolve fully for a smooth, not grainy, texture.

4. 4

   Remove the dressing from the heat and set it aside to cool for about 10 minutes.

   Ca. 10 min.

5. 5

   Pour the slightly cooled dressing over the vegetable mixture in the bowl.

   Ca. 1 min.

6. 6

   Gently stir everything together until all the vegetables are evenly coated with the dressing.

   Ca. 1 min.

7. 7

   Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to marinate.

   Ca. 8 t.

   Kokkens note: The marinating time is crucial for the vegetables to absorb the dressing and for the flavors to develop.

8. 8

   Before serving, give the salad a final stir and drain off any excess dressing if you prefer.

   Ca. 1 min.

   Kokkens note: This salad is best served chilled or at cool room temperature.