We give this olive salad its name because of the vivid coloring—black, red, orange, and green—and all the fun uses.If you have regular stuffed pimento olives, feel free to use them. We called for the salad variety because they’re cheaper, and since they’re getting chopped for the salad, they don’t need to be perfect.
Ingredients
1/2cupeach: finely chopped celery hearts and carrots
1/4cupred wine vinegar
Salt
2medium clovesgarlic,minced
1can (6 oz)ripe black olives, drained and finely chopped (1 generous cup)
Place celery, carrots, vinegar, and a light sprinkling of salt in a microwave-safe bowl. Microwave on high power until vinegar is hot, about 1 minute. Stir in remaining ingredients. Can be covered and refrigerated for several weeks.