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Results 11 - 20 of 66 for cold corn salad
In large bowl, stir corn oil, vinegar, onion, red pepper, ... Add remaining ingredients; toss to coat well. Cover and chill. Makes 8 servings.
12. COLD BEAN SALAD
Drain liquid from vegetables. Combine 1 cup oil, 1 cup sugar, and 1 cup vinegar. Pour over vegetables. Let marinate overnight. Drain ...
Mix 3/4 cup white vinegar, ... water, 2 tablespoons salad oil and 1 teaspoon paprika. ... peas. Keeps well. Great for picnics and very colorful.
Drain liquid from all canned vegetables. Chop pimiento and green pepper. Add all other ingredients. Toss and chill before serving.
15. BEAN SALAD
Mix and pour over the above. Let set overnight. Drain to serve. Will keep week or more in refrigerator.
Mix 2 cups boiling water ... dissolve, then add cold water. Pour into 9 x ... sugar, eggs, butter, corn starch, and reserved juice. Add ... at least 1 hour.
Drain vegetables, set aside. Mix well the sugar, vinegar and oil and cook briefly. Pour over vegetables while hot. Refrigerate overnight. ...
Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2 to 3 hours. Yield: 8 to 10 servings.
Mix together all ingredients, and marinate overnight.
Mix vegetables and place in large container. Mix dressing ingredients and pour over vegetables. Let stand in refrigerator 24 hours. (Will ...
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