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VEGETABLE SALAD | |
1 can green beans 1 can English peas 1 can white corn (kernels) 1 small can carrots for color 1 small can pimento 1 small onion chopped Toss with 1/2 c. vinegar, 1/2 c. water, 3/4 c. sugar. Marinate overnight in refrigerator before serving. Serves 6. |
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