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Icebox Vegetable Salad Recipe

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

Wilkerson, Nancy
Added: Sunday, November 1, 2009


1 can (16 oz) cut green beans, drained
1 can (16 oz) tiny peas, drained
1 can (16 oz) whole kernel corn, or shoepeg corn, drained
1 jar (4 oz) chopped pimento, drained
1 c. celery, finely chopped
1 med. onion, finely chopped
1 med green pepper, finely chopped
1 cup sugar
1/2 cup vinegar
1/2 c. vegetable oil
1 tsp salt
1/2 tsp pepper

Combine all the vegetables in a large glass bowl. Set aside.
In a saucepan, combine sugar, vinegar, oil, salt and pepper. Bring to a boil. Cool slightly and pour over vegetables. Cover and refrigerate overnight.




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