Yield: 1 Servings
|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|
|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