Vegetable Salad - cooking recipe

Ingredients
    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
    Marinate overnight, stirring once or twice.
    Drain off juice before serving.
    Will keep up to 6 weeks.

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