Bringing flavor, pizazz and panache to cooking

This is a really good salad that my Sister-in-Law Cathie Newell introduced me to. Make it the day before you want to serve it and refrigerate it overnight.

2 regular cans French-cut Green Beans, drained

2 regular cans Shoe Peg Corn, drained

2 regular cans Le Sueur Peas, drained

1 small jar Pimentos, drained

1 small green Bell Pepper, chopped

1 large Red Onion, chopped

½ cup Celery, chopped

1 cup Sugar

¾ cup Cider Vinegar

½ cup Vegetable Oil

½ tsp Salt

½ tsp Pepper

Cathie Newell

Drain the green beans, corn, peas and pimentos over a colander, then place in a glass bowl with the green pepper, celery and onions.

In a saucepan heat sugar, vinegar, oil, salt, pepper and bring to a boil, reduce heat and simmer, stirring continuously only until the sugar dissolves completely (do not boil for a long time).

Remove from heat and pour over the veggies.

Tightly cover the bowl and refrigerate overnight.

Serve using a slotted spoon allowing the juice to drain.


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