Overnight Vegetable Salad

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Overnight Vegetable Salad Ingredients

1 cn (1 lb) tiny green peas;	3/4 c Sugar
1 cn (l lb) french cut green	1/2 c Vegetable oil
1 cn (11-oz) white shoepeg corn;	1/2 c White wine vinegar
1 Jar (2-oz) pimentos; drained	1/2 ts Salt
1 md Onion; finely chopped	1/2 ts Pepper
3/4 c Finely chopped celery

Instructions for Overnight Vegetable Salad

Heres another dish that always goes over well at dinners. I got it from the Sept/Oct 93 issue of Reminisce magazine. It was submitted to the magazine by Jackie Carlile. Ive made it for our church dinners several times. In a large bowl, combine peas, beans, corn, onion, celery and pimentos. In a saucepan combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight. Yield: 10-12 servings. Salad will keep for several days in a covered dish in the refrigerator. Posted to TNT - Prodigys Recipe Exchange Newsletter by vergie1@juno.com (Vergie A Ewing) on Jul 26, 1997

Main Ingredient: SaladCuisine: Uncategorized

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