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Marinated Vegetable Salad Recipe

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This recipe for Marinated Vegetable Salad is from Jefferson Presbyterian Church Quasquicentennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can French cut green beans
1 can Le Sueer peas
1 can shoe peg corn
1 c. diced green onion
1 c. thinly sliced celery
1 c. chopped onion
1 small jar pimento
1 tsp. salt
1 tsp. pepper
3/4 c. sugar
1 Tbsp. water
1/2 c. cooking oil
3/4 c. vinegar
Directions:
Directions:
Drain all vegetables very well. Combine all the vegetables and mix well.
In a saucepan, combine the salt, pepper, sugar, water, oil and vinegar. Heat until the sugar melts. Cool completely. Pour the cooled mixture over the vegetables, and refrigerate overnight.
Personal Notes:
Personal Notes:
This salad will keep a long time in a covered container in the refrigerator.
You can substitute other canned vegetables for a variety.

 

 

 

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