"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pea Salad Recipe

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This recipe for Pea Salad, by , is from Bethel Presbyterian church, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Koth


1 can Le Seur peas
1 11 ounce shoe peg corn
1 can French cut green beans (chopped)
1 jar chopped pimento
1 can Garbanzo Beans
1 can water chestnuts (chopped)
1 green pepper (chopped)
1 red onion (chopped)
1 cup chopped celery

1 cup sugar
cup oil
cup vinegar
1 teaspoon salt
1 teaspoon pepper

Open cans and chopped the green beans and water chestnuts. Empty the first 6 ingredients into a colander and drain well.
Mix the last 3 ingredients above together in a large bowl.

Combine all ingredients in saucepan, boil until sugar is dissolved. Cool completely and pour over salad

Personal Notes:
Personal Notes:
Dressing is better made a day ahead.




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