Shirley's vegetable salad

Yield: 1 Servings

Measure Ingredient
1 can French Style green beans
1 can LeSueur peas
1 can Shoepeg corn
1 small Jar pimientos
1 \N Green pepper; chopped
3 \N Ribs celery; chopped
8 \N Green onions; (incl. tops) - sliced (up to 10)
1 cup (scant) vinegar; white or cider
⅓ cup Oil
6 tablespoons Sugar or 8 pkg. sweetner
\N \N Salt; optional

Drain the canned vegetables thoroughly. Add remaining ingredients and mix.

Refrigerate. This is best if made a day ahead so the flavors can blend, but can be eaten after being chilled for 2 hours.

NOTE: I have cut the amount of oil in half and use olive oil instead of vegetable oil and like it as well. I have also decreased the amount of sugar that was in the original recipe.

Posted to TNT Recipes Digest by ncwatkins@... (Nancy Watkins) on Mar 7, 1998

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