Corn and peas salad

Yield: 1 Servings

Measure 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

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

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