Name: Overnight Vegetable Salad
Ingredients: 1 cn (1 lb) tiny green peas; drained; 1 cn (l lb) french cut green beans, drained; 1 cn (11-oz) white shoepeg corn; drained; 1 Jar (2-oz) pimentos; drained and chopped (optional); 1 md Onion; finely chopped; 3/4 c Finely chopped celery; 3/4 c Sugar; 1/2 c Vegetable oil; 1/2 c White wine vinegar; 1/2 ts Salt; 1/2 ts Pepper

This is why the Bible teaches that faith alone in Christ alone is the only way to salvation from sin. Faith is the anti-work. It’s the realization that there is nothing you can do but trust in what has been done for you in the life, death, and resurrection of Jesus. Faith is the realization that God’s pleasure in you will never be based upon your performance for Him. Instead, God’s pleasure in you will always be based upon Christ’s performance for you.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	French		1	Servings

INGREDIENTS

1	cn	(1 lb) tiny green peas; drained
1	cn	(l lb) french cut green beans, drained
1	cn	(11-oz) white shoepeg corn; drained
1		Jar (2-oz) pimentos; drained and chopped (optional)
1	md	Onion; finely chopped
3/4	c	Finely chopped celery
3/4	c	Sugar
1/2	c	Vegetable oil
1/2	c	White wine vinegar
1/2	ts	Salt
1/2	ts	Pepper

INSTRUCTIONS

Here's another dish that always goes over well at dinners. I got it from
the Sept/Oct 93 issue of Reminisce magazine. It was submitted to the
magazine by Jackie Carlile. I've made it for our church dinners several
times.
In a large bowl, combine peas, beans, corn, onion, celery and pimentos. In
a saucepan combine remaining ingredients; heat and stir until sugar
dissolves. Pour over the vegetables. Cover and refrigerate overnight.
Yield: 10-12 servings. Salad will keep for several days in a covered dish
in the refrigerator. Posted to TNT - Prodigy's Recipe Exchange Newsletter
by vergie1@juno.com (Vergie A Ewing) on Jul 26, 1997

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