Canned vegetable salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 17 | ounces | Corn, canned |
| 16 | ounces | Green beans, canned -- |
| French style | ||
| 8½ | ounce | Peas, canned |
| 2 | ounces | Pimientos -- chopped |
| 4 | Stalks celery -- chopped | |
| 1 | each | Green pepper -- chopped |
| 1 | each | Onion -- chopped |
| ⅔ | cup | Vegetable oil |
| 2 | tablespoons | Water |
| 1½ | cup | Sugar |
Directions
Combine corn, green beans, pimiento, celery, green pepper, and onion in a large bowl, tossing lightly. Cover and refrigerate 1 hour.
Combine vinegar, oil, water, and sugar; mix well. Pour over vegetable mixture. Cover and refrigerate at least 24 hours. Drain and serve in a lettuce-lined bowl.
Recipe By : Barbara Davis
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
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