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Categories:
sugar cider vinegar vegetable oil green bell pepper onion celery pimiento sweet green peas green beans white shoepeg corn salt pepper
Viewed: 69 - Published at: 3 years agoIngredients
- 1 c. sugar
- 3/4 c. cider vinegar
- 1/2 c. vegetable oil
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 3 celery ribs, sliced
- 1 (7 oz.) jar diced pimiento, undrained
- 1 (15 1/4 oz.) can small sweet green peas, drained
- 1 (14 1/2 oz.) can French-cut green beans, drained
- 1 (11 oz.) can white shoepeg corn, drained
- 1/2 tsp. salt
- 1/4 tsp. pepper
Method
- Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat and cool 30 minutes. Stir together rest of ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon. Makes 8 cups. Salad may be stored in an airtight container in the refrigerator for several days.
