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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Greenbean Salad Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cans Green peas, drained
1 can LeSeur peas, drained
1 can Shoe Peg Corn, drained

Dressing:
⅔ cup vinegar
½ cup water
½ cup sugar
1 cup celery, chopped
1 med. onion, chopped
Directions:
Directions:
Mix together all the cans of green beans, peas and corn. Place in large bowl, cover and refrigerate for ½ an hour or more.

Make dressing and pour over beans, peas and corn mixture. Cover and refrigerate to marinate. Serve cold.
Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Bert's paternal grandmother, Robbie (Nana) Martin was a school chef for the Austin, Texas School District. She cooked a huge breakfast, lunch and dinner every day. The meals had two or three main meats, with tons of side dishes. Each meal was accompanied with her homemade hot rolls, and 3 to 4 desserts. She made a deep dish chocolate pie with meringue and homemade crust every time we visited! She was an amazing cook!! She was also a very wonderful and amazing woman! We loved her dearly!!

 

 

 

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