|by Tarla Dalal|
DESCRIPTION The very sight of corn triggers the gastronomic juices. Bhutta is certainly a welcome treat at any time of the day.
Results 1 - 10 of 66 for pea corn salad
Result Page: 1
Mix all ingredients. Serves 8.
Drain corn and peas. Mix with ... pimento. Bring oil, vinegar and sugar to a boil. Pour over mixed vegetables and refrigerate a few hours before serving.
Drain peas, beans, corn and onion; mix together. Combine oil, vinegar and sugar. Pour over vegetables. Refrigerate 24 hours. Drain and serve.
Mix together peas, corn, celery, pimento, ... onions. Mix together sugar, oil and vinegar; pour over all. Store in refrigerator overnight. Will keep 10 days.
In a large bowl, combine corn, baby peas, jicama, celery, ... Pour dressing over salad; toss gently ... refrigerator for up to 2 hours. Makes 10 to 12 servings.
Drain peas, corn and pimento; toss ... sugar, salt and pepper; shake well. Add to vegetables. Best if set in refrigerator overnight or for several hours.
Heat to a ... white shoe peg corn 1 sm. jar ... Mix remaining ingredients. Drain peas, corn and pimentos. Pour sauce over this and refrigerate overnight.
Drain peas and corn. In large ... small saucepan, combine sugar and vinegar. Bring to a boil. Pour immediately over vegetables. Cool. Refrigerate overnight.
Pour water over peas to separate and drain. Mix the corns together. Add peas. ... 2 - 3 week in refrigerator. Use slotted spoon to serve. Serves 12 - 16.
Drain vegetables and add: Toss vegetables. Heat oil and vinegar and sugar until sugar melts. Pour over vegetables.
Result Page: 1
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