| 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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