Just Green Asian Salad

• 2 cups fresh green beans, blanched and cut on an angle
• 2 cups green peas
• 2 cups bean sprouts
• 1 cup onion, cut in half and thin sliced
• 1 (15 ounce) can water chestnuts, sliced
• 1 12 cups sliced celery, cut in half and then 1-inch pieces on a angle
• 34 cup white wine vinegar
• 1 cup sugar
• 14 cup parsley
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper

1. Green beans -- blanch the green beans in a pot of boiling water for just 3-4 minutes until lightly cooked then immediately put in a bath of ice water to stop the cooking process.
2. Salad -- Now in a medium bowl, add the peas (I just used frozen peas), sprouts, onions, water chestnuts and celery.
3. Dressing -- In a measuring cup add the vinegar, sugar, parsley, salt and pepper and mix well.
4. Combine -- Add the dressing to the bowl with the vegetables and add in the green beans.
5. Toss well and let marinate overnight or at least 8 hours.
6. Overnight is best.
7. Serve -- When ready t serve, toss well and toss in the parsley and taste if any additional salt and pepper is needed.
8. Enjoy -- it is a light summery taste, great at picnics, BBQ's.

fresh green beans, green peas, bean sprouts, onion, water chestnuts, celery, white wine vinegar, sugar, parsley, kosher salt, ground black pepper

Taken from www.food.com/recipe/just-green-asian-salad-389320 (may not work)