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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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One of my co-workers made this delicious salad for a potluck over Memorial Day weekend. It is SO yummy. I've had plenty of bean salads, but this one is tops. Give it a try. Co-worker says it holds well in the fridge and gets better after a couple day. Ingredients:
1 green pepper, diced small |
4 stalks celery, diced small |
1 red onion, diced small |
1 (8 ounce) can water chestnuts, sliced and drained, chopped small |
1 (15 1/4 ounce) can le seuer peas, drained |
2 (15 1/4 ounce) cans french style green beans, drained |
1 (15 1/4 ounce) can shoe-peg corn, drained |
1 (4 ounce) jar pimientos |
1 1/4 cups sugar |
1 cup white vinegar |
1/2 cup vegetable oil |
Directions:
1. Place all the vegetable ingredients together in a bowl.
2. In a separate bowl, mix together the sugar, white vinegar, and vegetable oil. Stir into the vegetables. Refrigerate for 24 hours prior to serving.
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