"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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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