"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Marinated Vegetable Salad Recipe

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This recipe for Marinated Vegetable Salad, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marina Morris
Added: Wednesday, October 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup white vinegar
1/2 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. pepper
1 (11-oz) can white shoepeg corn, drained
1 (14.5-oz) can french-style green beans, drained
1 cup diced green bell pepper (any color)
1 cup diced celery
1 cup chopped white onion
1 (2-oz) jar diced pimiento, drained

Directions:
Directions:
Bring first 5 ingredients to a boil in a small saucepan over medium-high heat, stirring until sugar dissolves. Cool.
Combine corn and next 6 ingredients in a bowl; stir in vinegar mixture. Chill 8 hours; drain before serving. Makes 10-12 servings.

 

 

 

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