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Recipe : Entry # 5073
Bobbie Hayes
Recipe Title
Overnight Vegetable Salad
Recipe Theme
Side Dishes
Tallapoosa River EC
1 16-ounce can tiny green peas, drained
1 16-ounce can french-style green beans, drained
1 11-ounce can white show peg corn, drained
1 medium onion, finely chopped
3/4 cup finely chopped celery
2 tablespoons chopped Pimento, optional
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine vegetables. In a sauce pan, combine the remaining ingredients. Heat and stir until sugar dissolves. Pour the vegetables. Cover and refrigerate overnight. Yields 10-12 servings.