April 04, 2007
Red, White & Green
Salad
1- 8 oz. can of small Green Peas, drained 1- 12 oz. can White Shoe-Peg Corn, drained 1- 16 oz. can French Cut Green Beans, drained 1/2 cup Chopped Purple Onion 1/2 cup Chopped White Onion 1/2 cup each Red & Green Pepper, finely chopped 1 cup Celery, chopped 1- 2 oz. jar diced Pimientos MARINADE: 1/2 cup Apple Cider Vinegar 1/2 cup Sugar 1/2 cup Vegetable Oil 1/2 tsp. each Salt and Pepper |
Combine marinade ingredients and pour over vegetables. Toss to coat veggies and refidgerate at least 6-8 hrs. before serving. Makes 10 servings (3/4 cup size) **Recipe from Arts & Service League Luncheon** |