| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | English | Salad | 8 | Servings |
INGREDIENTS
| 1 | cn | (17-oz) English peas |
| 1 | cn | (16-oz) small lima beans |
| 1 | cn | (16-oz) French green beans |
| 1 | sm | Onion; chopped |
| 3 | Ribs celery; chopped | |
| 1 | Bell pepper; chopped | |
| 1/2 | c | Sugar |
| 1/4 | c | Oil |
| 1 | tb | Salt |
| 1/2 | c | Vinegar |
| 1 | cn | (16-oz) whole kernel corn (optional) |
| 1 | Jar (2-oz) pimiento |
INSTRUCTIONS
Drain beans and peas; mix with celery, onion and bell pepper. Heat sugar, oil, salt and vinegar to boiling. Pour over salad and mix. Refrigerate. MRS VERNON HARTSFIELD (JUDY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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