I like to take this salad to potlucks because it feeds a lot of people, and it’s so easy to make. 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It's best when made a day ahead so the flavors can blend.","recipeIngredient":["1 cup sugar","3\/4 cup red wine vinegar","1\/2 cup vegetable oil","1 teaspoon salt","1\/2 teaspoon pepper","2 cups frozen French-style green beans, thawed and drained","1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained","1-1\/2 cups frozen peas, thawed and drained","1-1\/2 cups frozen corn, thawed and drained","1 cup each chopped celery, red onion and sweet red pepper","1 cup fresh cauliflowerets","2 cans (2-1\/4 ounces each) sliced ripe olives, drained","1 jar (4 ounces) diced pimientos, drained"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to a boil. In a large bowl, combine the remaining ingredients. Add sugar mixture and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. 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I always take the recipe with me when I take this somewhere because people always ask me for it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"14896","romance_copy_dek":"I like to take this salad to potlucks because it feeds a lot of people, and it's so easy to make. 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