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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Our neighbors of 36 years have annual potluck dinners and, believe me, it's hard to come up with a new dish to pass! When I served this salad, my neighbors savored every bite. Ingredients:
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15-1/4 ounces) tiny peas, drained |
1 can (14-1/2 ounces) cut green beans, drained |
1 jar (4 ounces) diced pimientos, drained |
1 cup finely chopped celery |
1 medium onion, finely chopped |
1 medium green pepper, finely chopped |
1 cup sugar |
1/2 cup cider vinegar |
1/2 cup canola oil |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Combine all vegetables in a large glass bowl; set aside. In a saucepan, combine the sugar, vinegar, oil, salt and pepper; bring to a boil. Cool slightly and pour over vegetables. Cover and refrigerate overnight. Yield: 6-8 servings.
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