Bean salad #1

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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