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"The belly rules the mind."--Spanish Proverb

Icebox Vegetable Salad Recipe

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This recipe for Icebox Vegetable Salad, by , is from OUR KITCHENS COMBINED, 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!

Contributor:  
Contributor:  
Jeannie Dickey

Category:
Category:

Ingredients:  
Ingredients:  
1 can (16 ounces) cut green beans (drained)
1 can (17 ounces ) tiny peas (drained)
1 can (16 ounces) whole kernel corn or shoe peg corn (drained)
1 jar (4 ounces) pimiento (drained, chopped)
1 cup celery (finely chopped)
1 medium onion (finely chopped)
1 cup sugar
cup vinegar
cup vegetable oil
1 teaspoon salt
teaspoon pepper

Directions:
Directions:
Combine all 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.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Salad may be stored in a plastic bag or covered container in the refrigerator for up to 1 week.

 

 

 

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