Vegetable Salad - cooking recipe
Ingredients
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1 can French-cut green beans, drained
1 can white Shoe Peg corn
1 can LeSueur peas
1 jar minced pimento
1/4 c. chopped celery
1/2 c. chopped green onion
1 c. chopped green pepper
3/4 c. white vinegar
1 c. sugar
1/2 c. oil
1 tsp. celery seed
Preparation
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Marinate overnight, stirring once or twice.
Drain off juice before serving.
Will keep up to 6 weeks.
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