Ingredients
10
10 servings
- •½ cup vegetable oil
- •½ cup white vinegar
- •1 cup white sugar
- •1 (15 ounce) can green beans, drained
- •1 (15 ounce) can baby peas
- •1 (15 ounce) can white corn, drained
- •1 (2 ounce) jar pimentos, drained
- •1 cup chopped celery
- •1 cup chopped onion
- •salt and freshly ground black pepper to taste
Instructions
- In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
- In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.
Nutritional Facts
Per 10 servings
- Calories: 240
- Carbohydrate: 34g
- Fat: 11g
- Fiber: 3g
- Protein: 3g
- Sugar: 23g
Related Recipes
Vegetable Salad
Marinated Salad
Marinated Vegetable Salad
Green Bean Salad
Four Bean Salad
Fresh Vegetable Salad
Liege Style Salad
French Salad Dressing
French Potato Salad
20 Second Salad
Raw Vegetable Salad
