Salads:
Best Vegetable Salad
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SALAD:
1 can (14 ounces) cut green beans, drained
1 can (12 ounces) whole kernel corn, drained
1 cup chopped green pepper
1 cup sliced celery
1/2 cup sliced green onions
2 tablespoons diced pimientos
DRESSING:
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup cooking oil
1/2 teaspoon pepper
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Combine salad ingredients; mix well. For dressing: Combine sugar, cider vinegar, cooking oil and pepper.
Stir until dissolved. Pour dressing over vegetables mixture. Toss. Refrigerate overnight.
Peggy Moon
Annawan
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