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 \N | Ribs celery; chopped |
1 \N | Bell pepper; chopped |
½ cup | Sugar |
¼ cup | Oil |
1 tablespoon | Salt |
½ cup | Vinegar |
1 can | (16-oz) whole kernel corn (optional) |
1 \N | 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, .