"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Peas and Corn Salad Recipe

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This recipe for Peas and Corn Salad, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ingrid Biesan
Added: Monday, April 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bag frozen petite peas (rinse to thaw)
1 bag frozen corn (rinse to thaw)
1 chopped onion
1 large or two small cans mushrooms
1 can black olives cut in halves
1 small jar roasted red pepper, chopped
1 or 2 fresh sweet red or orange pepper, chopped
dried Basil
vegetable oil
red wine vinegar
garlic powder

Directions:
Directions:
Rinse peas and corn; put in large bowl. Add red onion, mushrooms, olives, and peppers; set aside.
In small bowl make dressing:
Start with equal parts vegetable oil and red wine vinegar (a half cup each). Add lots of garlic powder and a few shakes of dried basil. Shake up or whisk. Taste and add more vinegar, oil and garlic to suit your taste. Add a little salt. Shake it up and add to above ingredients.

Number Of Servings:
Number Of Servings:
10-12 servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a favorite salad at Kindergarten assessment at St. Charles.

 

 

 

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