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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 60 |
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My SIL made this at Thanksgiving one year. It is one of her grandmother's favorite recipes. I love how light and refreshing this taste. Ingredients:
14 1/2 ounces french style green beans, drained |
15 1/4 ounces white shoepeg corn, drained |
8 ounces baby peas, drained |
2 ounces pimiento, chopped & drained |
1 medium onion, chopped |
1 medium green pepper, chopped |
4 celery ribs, chopped |
1/2 cup vinegar |
1 tablespoon salt |
3/4 cup sugar |
1/4 cup vegetable oil |
Directions:
1. Mix vinegar, sugar, salt, and oil in small saucepan. Heat until sugar is dissolved. Cool and pour over vegetables. This salad will keep in refridgerator for several days.
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