Recipe - Canned Vegetable Salad
Categories: Vegetable, Sides, Canned Vegetable Salad
17 ounce Corn, canned
16 ounce Green beans, canned
French style
8 One half ounce Peas, canned
2 ounce Pimientos chopped
4 Stalks celery chopped
1 Green pepper chopped
1 Onion chopped
2/3 cup Vegetable oil
2 tablespoon Water
1 One half cup Sugar
Combine corn, green beans, pimiento, celery, green pepper, and onion in a
large bowl, tossing lightly. Cover and refrigerate 1 hour.
Combine vinegar, oil, water, and sugar; mix well. Pour over vegetable
mixture. Cover and refrigerate at least 24 hours. Drain and serve in a
lettucelined bowl.
Posted to MCRecipe Digest V1 #146
Date: Wed, 10 Jul 1996 21:06:43 0400
From: JustBek@aol.com
Recipe By : Barbara Davis
Canned Vegetable Salad recipe makes 8 Servings Grease 8
