1 - 10 of 66 for pea corn salad
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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.
Mix all ingredients. Serves 8.
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.
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 peas and corn. In large ... small saucepan, combine sugar and vinegar. Bring to a boil. Pour immediately over vegetables. Cool. Refrigerate overnight.
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.
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, beans, corn and onion; mix together. Combine oil, vinegar and sugar. Pour over vegetables. Refrigerate 24 hours. Drain and serve.
Drain vegetables and add: Toss vegetables. Heat oil and vinegar and sugar until sugar melts. Pour over vegetables.
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