| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Salad | 6 | Servings |
INGREDIENTS
| 1 | 16-oz French style green | |
| beans drained | ||
| 1 | 16-oz English peas | |
| drained | ||
| 1 | Onion, diced | |
| 1 | Bell pepper, diced | |
| 4 | Sticks celery, diced | |
| 1 | Jar, 4-oz pimiento | |
| 1 | t | Salt |
| 3/4 | c | Sugar |
| 1/4 | c | Oil |
| 1 | T | Water |
| 1/2 | c | Vinegar |
INSTRUCTIONS
Mix ingredients for dressing well. Pour over vegetables and let marinate overnight. Stir well, drain 1 hour before serving. Keep tightly covered in refrigerator. MRS OLIE BROWN (HELEN) AUBREY, 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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Nutrition (calculated from recipe ingredients)
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Calories: 269
Calories From Fat: 86
Total Fat: 9.8g
Cholesterol: 0mg
Sodium: 719.3mg
Potassium: 451.5mg
Carbohydrates: 41.2g
Fiber: 6.3g
Sugar: 28.3g
Protein: 5.9g