Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn Tiny green peas, drained (16
-oz.)
1 cn French-style green beans,
-drained (16 oz.)
1 cn Shoe peg white corn, drained
-(11 oz.)
1 md Onion, finely chopped
3/4 c Finely chopped celery
2 tb Chopped pimentos, optional
3/4 c Sugar
1/2 c Vegetable oil
1/2 c White wine vinegar
1/2 ts Salt
1/2 ts Pepper

In a large bowl, combine peas, beans, corn, onion, celery and
pimentos. In a large saucepan, combine remaining ingredients; heat
and stir until sugar dissolves. Pour over vegetables. Cover and
refrigerate overnight. Yield: 10-12 servings.

Note: Salad will keep for several days stored in a covered container
in the refrigerator.

SOURCE:*Jackie Carlile, Bakersfield, CA, Reminisce Sept./Oct. 93
POSTED BY: Jim Bodle 5/94 From: Jim Bodle Date: 07 May 94

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