Edith’s Pea Salad

Edith's Pea Salad
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Ingredients:
1/2 cup corn oil
1/2 cup wine vinegar
1/2-3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1 (14 ounce) cans tiny peas
1 cup French style green beans
1 cup shoe peg corn
1 (4 ounce) jars pimiento, chpd.
1 cup celery, chpd.
1 medium onions

Directions:
Bring to boil oil, vinegar, salt, sugar and pepper.
Drain vegies.
Add celery and finely chopped onion.
Pour marinated sauce over and toss well.
Keeps several weeks.

Servings: 10-12

Time preparation: 15 min.

Time total: 15 min.

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User Review
4.7 (1736 votes)

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