Cold Vegetable Salad Recipe

  • 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
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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