Overnight vegetable salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Tiny green peas, drained (16 oz.) |
| 1 | can | French-style green beans, drained (16 oz.) |
| 1 | can | Shoe peg white corn, drained (11 oz.) |
| 1 | medium | Onion, finely chopped |
| ¾ | cup | Finely chopped celery |
| 2 | tablespoons | Chopped pimentos, optional |
| ¾ | cup | Sugar |
| ½ | cup | Vegetable oil |
| ½ | cup | White wine vinegar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
In a large bowl, combine peas, beans, corn, onion, celery and pimentos. In a large saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over vegetables. Cover and refrigerate overnight. Yield: 10-12 servings.
Note: Salad will keep for several days stored in a covered container in the refrigerator.
SOURCE:*Jackie Carlile, Bakersfield, CA, Reminisce Sept./Oct. 93 POSTED BY: Jim Bodle 5/94 From: Jim Bodle Date: 07 May 94