Canned Vegetable Salad Recipe

ingredients

1 can (17 ounce size) whole kernel corn, drained
1 can (16 ounce size) green beans, (lengthwise cut), drained
1 can (8.5 ounce size) peas, drained
2 ounces pimientos, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
2/3 cup vegetable oil
1 cup vinegar
2 tablespoons water
1 1/2 cup sugar

directions

Combine corn, green beans, pimiento, celery, green pepper, and onion in a large bowl, tossing lightly. Cover and refrigerate 1 hour.

Combine vinegar, oil, water, and sugar; mix well. You can use any kind of vinegar, I prefer red wine. Pour over vegetable mixture.

Cover and refrigerate at least 24 hours. Drain and serve in a lettuce-lined bowl.

nutrition data

Nutritional data has not been calculated yet.