Overnight vegetable salad

1 Servings

Ingredients

Quantity Ingredient
1 can Tiny green peas, drained (16 oz.)
1 can French-style green beans, drained (16 oz.)
1 can Shoe peg white corn, drained (11 oz.)
1 medium Onion, finely chopped
¾ cup Finely chopped celery
2 tablespoons Chopped pimentos, optional
¾ cup Sugar
½ cup Vegetable oil
½ cup White wine vinegar
½ teaspoon Salt
½ teaspoon Pepper

Directions

In a large bowl, combine peas, beans, corn, onion, celery and pimentos. In a large saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over vegetables. Cover and refrigerate overnight. Yield: 10-12 servings.

Note: Salad will keep for several days stored in a covered container in the refrigerator.

SOURCE:*Jackie Carlile, Bakersfield, CA, Reminisce Sept./Oct. 93 POSTED BY: Jim Bodle 5/94 From: Jim Bodle Date: 07 May 94

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