"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Marinated Corn-Bean Salad, by Ruth McAvoy, is from The Drummer Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can French style green beans 1 can LeSeur peas 1 can yellow corn 1 diced large bell pepper 1 cup diced celery 1 cup diced onion Sauce: 3/4 cup white vinegar 1/2 cup corn oil 1 tsp. black pepper 1 cup sugar 1 tbsp. water
Drain beans, peas and corn. Soak overnight in sauce in refrigerator.
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