bean salad #1
- Categories
- Salad
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (17-oz) English peas |
| 1 can | (16-oz) small lima beans |
| 1 can | (16-oz) French green beans |
| 1 small | Onion; chopped |
| 3 | Ribs celery; chopped |
| 1 | Bell pepper; chopped |
| ½ cup | Sugar |
| ¼ cup | Oil |
| 1 tablespoon | Salt |
| ½ cup | Vinegar |
| 1 can | (16-oz) whole kernel corn (optional) |
| 1 | Jar (2-oz) pimiento |
Drain beans and peas; mix with celery, onion and bell pepper. Heat sugar, oil, salt and vinegar to boiling. Pour over salad and mix. Refrigerate.
MRS VERNON HARTSFIELD (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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