CRISP VEGETABLE SALAD 
1 (#303) can French style green beans
1 (#303) can shoe peg corn
1 (#303) can LeSeur peas
4 stalks celery
1 green pepper
1 onion
1 sm. can pimentos

Drain all cans of vegetables. Dice remaining ingredients.

MARINADE:

1 c. vinegar
1 tbsp. salt
1 tbsp. water
1/2 c. salad oil
1 1/2 c. sugar

Bring marinade to a boil. Cool and pour over vegetables and refrigerate overnight. Drain well before serving. Is good for a couple of weeks.

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