Shirley's vegetable salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | French Style green beans |
| 1 | can | LeSueur peas |
| 1 | can | Shoepeg corn |
| 1 | small | Jar pimientos |
| 1 | Green pepper; chopped | |
| 3 | Ribs celery; chopped | |
| 8 | 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 |
| Salt; optional | ||
Directions
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