This recipe for Belgian Salad, by Rosie Catt, is from The Catt Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can French green beans 1 can shoe peg corn 1 can tiny peas 1 C chopped onions 1 chopped green onions 1 jar pimentos (drained) 1 C chopped celery Marinade: 3/4 C sugar 1/2 C vinegar 1/2 C oil 1/2 t pepper 1/2 t salt
Drain all canned vegetables. Heat all ingredients except marinade together. Let cool. Mix with marinade. Best if made night before or several hours before serving.
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