Post by Baking_Bud on Nov 24, 2002 0:59:21 GMT -6
Marinated Sweet and Sour Veggie Salad
1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos (optional)
1 cup chopped celery
1/2 cup chopped green bell pepper (I like orange & yellow)
1/2 cup chopped onion
1 cup white sugar
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 cup vegetable oil
3/4 cup white wine vinegar
Directions: Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours. 6 Servings.
NOTE: Feel free to add double any of the cans of veggies that you like above. I always double the green beans!
1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos (optional)
1 cup chopped celery
1/2 cup chopped green bell pepper (I like orange & yellow)
1/2 cup chopped onion
1 cup white sugar
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 cup vegetable oil
3/4 cup white wine vinegar
Directions: Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours. 6 Servings.
NOTE: Feel free to add double any of the cans of veggies that you like above. I always double the green beans!