| 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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