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Categories:Viewed: 40 - Published at: 7 years ago
Ingredients
- 3/4 c. vinegar
- 3/4 c. sugar
- 1 Tbsp. water
- 1 tsp. salt
- 1/4 to 1/2 tsp. pepper
- 1 (17 oz.) can small English peas, drained
- 1 (12 oz.) can Shoepeg corn, drained
- 1 (2 oz.) jar diced pimiento, drained
- 1 c. finely chopped celery
- 1 c. finely chopped onion
Method
- Combine first 5 ingredients in a small saucepan; bring mixture to a boil and boil 1 minute.
- Let cool completely.
- Combine remaining ingredients in a bowl and toss lightly.
- Pour marinade over vegetable mixture, stir gently. Cover salad and refrigerate overnight. Yields 10 to 12 servings.
