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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Edith was a lady i used to work with. She brought this salad to a luncheon, and I thought it was very good. Ingredients:
1/2 cup corn oil |
1/2 cup wine vinegar |
1/2-3/4 cup sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (14 ounce) can tiny peas |
1 cup french style green bean |
1 cup shoe peg corn |
1 (4 ounce) jar pimiento, chpd. |
1 cup celery, chpd. |
1 medium onion |
Directions:
1. Bring to boil oil, vinegar, salt, sugar and pepper.
2. Drain vegies.
3. Add celery and finely chopped onion.
4. Pour marinated sauce over and toss well.
5. Keeps several weeks.
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