Bean salad #1
8 Servings
Ingredients
| Quantity | 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 | |
Directions
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, .