"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

Vegetable Salad Recipe

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This recipe for Vegetable Salad, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Norma Vinson
Added: Thursday, June 18, 2009


1 can French Style Green Beans
1 can garden peas
1 small jar of pimento
1 cup green onions sliced thin
1 can diced water chestnuts
1 cup diced celery
1 cup bell pepper
1 can shoe peg corn

(Ingredients for Dressing)
3/4 cup of sugar
1/2 tsp. white pepper
1 1/2 tsp. salt
1/2 cup vinegar
1/2 cup virgin oil

Drain all vegetables, rinse and mix beans, peas, pimento, onion, celery, bell pepper, chestnuts and corn. Pour dressing over mixture. Can use a can of kidney beans or other style beans. Refrigerate.




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