A neighbor of mine in Augusta, Georgia (Martha Fiveash), way back when I was very young with a brand new baby, shared this recipe with me, saying that this had been an old standby of her Nana’s. Geneva was so taken with it that she claimed it as one of her favorites, too, and made it often.

Now, I am more inclined to use fresh green beans and mushrooms instead of canned, but either way, this is still a really good side dish and very easy to boot. If you use fresh beans, go for the little bitty ones, and blanch them briefly. If you decide to use fresh mushrooms, add those just before serving. I have used fresh red bell pepper instead of the pimiento, too. Depending on your blood pressure, you might want to cut down on the salt. I do like it best with a little garlic, but that is up to you. I only decided I liked anchovies a few years ago, so I don’t believe I ever added those before, but now I might one day. It is a certainty that Geneva did not!

MARINATED VEGETABLE SALAD
1 can small whole green beans
1 small can whole mushrooms
1 small jar pimientos, sliced
1 medium red onion, thinly sliced
2 small carrots, julienned
3/4 cup plain pitted olives
1 cauliflower, pinched into flowerettes
1 can sliced water chestnuts
4 stalks celery, julienned
Optional: 1 can rolled anchovies – if using these add just before serving and drain well.
Toss with 1/3 cup cider vinegar, 1/3 cup olive oil, and 1 tsp. salt and 1 tsp. pepper. Add garlic if desired. Pour over vegetables and mix well.
This is best made one day ahead. Allow to marinate overnight in the refrigerator.
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Enjoy!

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