Easter Salad

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My good friend, Beth, who is also one of the Loopies, sent me this recipe.

Beth writes, “Here is something that I usually only serve at Easter. It is green and fresh and served at room temperature.”

Vegetable Salad

• 1 can Le Seur Early June Peas
• 1 can shoepeg white corn (Green Giant)
• 1 can french style green beans
• 1 small jar pimento — chopped
• 1 cup green pepper — chopped
• 1 cup celery — chopped
• 1 cup green onion — chopped
• 1 cup sugar
• 3/4 cup white vinegar
• 1 teaspoon salt
• 1/2 cup oil
• 1 tablespoon water
• 1/2 teaspoon pepper

Drain the peas, corn, green beans and pimiento and combine. Boil the oil,
vinegar, sugar, water, salt and pepper for a few minutes. Pour the liquid
over the diced celery, onions and green pepper. Let sit a few minutes. Add
to the combined vegetables and mix lightly. Refrigerate. Will keep for days in the fridge.

·´`·.(*·.¸(`·.¸ ¸.·´)¸.·*).·´`·
´¨*·.¸¸Beth¸¸.·*¨`·
·´`·.(¸.·´(¸.·* *·.¸)`·.¸).·´`·

Thanks, Beth! This one looks like it gets better the longer it sits!
Barb

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Filed under Easter recipes, Holiday recipes, salads