Corn and peas salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vinegar |
| ½ | cup | Oil |
| ½ | cup | Sugar |
| 2 | cans | LeSueur peas |
| 2 | cans | White Shoe Peg corn |
| 1 | cup | Diced celery |
| ½ | cup | Diced green onions |
| 1 | cup | Diced bell peppers |
| 1 | small | Jar pimentos; diced |
Directions
Note: Use Green Giant Corn and LeSueur peas with silver label. Heat vinegar, oil and sugar long enough to dissolve sugar. Set aside to cool.
Drain corn and peas. Mix peppers, celery, green onions, corn, peas and pimentos. Pour cooled vinegar mixture over top. Let set overnight. May be kept in refrigerator for up to 2 weeks.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998