"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Marinated Vegetable Salad Recipe

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This recipe for Marinated Vegetable Salad, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dave Clemens
Added: Tuesday, March 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-8 1/2oz peas, drained
1-11oz white corn, drained
1-8oz can french cut green beans, drained
1/2 cup green pepper, chopped
1/2 cup green onions, chopped
1/2 cup celery, chopped
1-2oz jar pimentos, chopped
Dressing:
3/4 cup white vinegar
1/2 cup oil
1 T. water
1 cup sugar
1 tsp. salt
1 tsp. pepper

Directions:
Directions:
Combine peas, corn, beans, green peppers, onions, celery and pimentos. Pour on cooled dressing and refrigerate.
Dressing: In a small saucepan combine vinegar, oil, water, sugar, salt and pepper. Bring mixture to boil and cool 3 minutes. Cool before pouring over vegetables.

 

 

 

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