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Salads | |
| 1 cup sugar 3/4 cup cider vinegar 1/2 cup vegetable oil 1 medium green bell pepper, washed, chopped 1 medium onion, peeled, chopped 3 celery ribs, sliced 1 jar (7 ounces) diced pimiento, undrained 1 can (15 1/4 ounces) small sweet green peas, drained, or 1 cup frozen peas, thawed 1 can (14 1/2 ounces) French-cut green beans, drained, or 2 cups haricot vert, cut into 1-inch pieces 1 can (11 ounces) white shoepeg corn, drained, or 1 cup fresh yellow corn 1/2 teaspoon salt 1/4 teaspoon pepper | |
| In a small saucepan, combine the sugar, vinegar and oil. Bring to a boil over medium heat. Cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat and cool 30 minutes. In a large bowl, combine remaining ingredients. Gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon. This salad may be stored in an airtight container in the refrigerator for several days. | |
Unrated | |
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