Vegetable Salad - cooking recipe

Ingredients
    1 (16 oz.) can baby lima beans, drained
    1 (16 oz.) can LeSueur peas, drained
    1 (16 oz.) can French-style green beans, drained
    1 (16 oz.) can Shoe Peg corn, drained
    1 c. chopped celery
    1 large green pepper, chopped
    1 cup chopped onion
    2 small carrots, thinly sliced
    1 jar pimento, drained
    1/2 c. vegetable oil
    3/4 c. vinegar
    3/4 c. sugar
    1 1/2 t. salt
    1/2 t. pepper
Preparation
    Combine all vegetables including pimentos in bowl. In a glass jar, combine oil, vinegar, sugar, salt and pepper. Shake well to mix. Pour dressing over vegetables. Refrigerate overnight before serving; 24 hours is best.

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