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Cold Vegetable Salad Recipe
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Ingredients
Serves: 8 to 10
1 can shoe peg corn
1 can French cut green beans
1 can Le Sueur peas
1 jar pimento, chopped (4 ounce jar)
1 cup celery, chopped
1 bell pepper, chopped
Marinade
1 tablespoon water
1 cup Sugar
1/2 cup oil
3/4 cup cider vinegar
1/2 teaspoon Salt
Directions
Drain canned vegetables. In a large bowl, combine all canned and chopped vegetables; add the well-mixed marinade. Refrigerate for 24 hours, stirring occasionally. Drain before serving on lettuce or as a side dish. Save some of juice for left overs.
NOTE: Adjust the amount of pimento and pepper according to taste.
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