Cooked Vegetable Salad -- Quad-Cities Online Recipe Book
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Salads:

Cooked Vegetable Salad

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Ingredients

1 can (16 ounces) peas, drained
1 can (16 ounces) corn, drained
1 can (16 ounces) French cut green beans, drained
1 can (16 ounces) kidney beans, drained and rinsed
1 large onion, chopped
1 green pepper, chopped
1 jar pimentos
Dressing:
1 cup sugar
3/4 cup white vinegar
1/2 cup oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon water

Instructions

Mix canned ingredients plus onion and green pepper in serving bowl. Boil dressing ingredients to dissolve sugar; cool and pour over vegetables. This is best if made ahead and marinated before serving. Stir a few times to get dressing on all vegetables. Makes 12 servings

Marilyn Null
Erie



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  Today is Saturday, Aug. 2, the 214th day of 2014. There are 151 days left in the year.

1864 -- 150 years ago: Because of the National Fast, no paper will be issued from this office tomorrow.
1889 -- 125 years ago: Attracting considerable attention is a sunflower stalk 15 feet high and still growing in the yard of Dr. C. Speidel on 23rd Street in Rock Island.
1914 -- 100 years ago: The municipal bathing beach proposition came up again at the city commission's meeting and a proposition passed, provided that a locker room be constructed at the foot of 7th Street for the accommodation of the bathers.
1939 -- 75 years ago: Plans for erecting a $14,000 warehouse to replace the frame structure at the rear of the Augustana Book Concern were announced.
1964 -- 50 years ago: Hours for tours of the new Deere & Co. Administrative Center on John Deere Road will be changed, effective Monday.
1989 -- 25 years ago: Tuesday night at the Great Mississippi Valley Fair in Davenport the Nitty Gritty Dirt Band gave its fans more than they possibly could have expected. The band took the stage at 9:07 p.m. and didn't leave until 10:40.









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