Ingredients:
1 (14 ounce) cans French style green beans, drained and cut in half
1 (14 ounce) cans of young green peas, drained ( LaSueur very young small early peas)
1 (14 ounce) cans white shoepeg corn, drained
1 (4 ounce) jars diced pimentos, drained
1 cup diced celery
1 cup diced green peppers
1 cup diced onions
1/2 cup oil
1 cup sugar
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon water
3/4 cup cider vinegar
Directions:
Mix together vegetables together and set aside.
In a saucepan, mix oil, sugar, salt, pepper, water and vinegar and boil for 1 minute.
Pour over vegetables and refrigerate over night.
Stir before serving.
NOTES: The original recipe calls for a cup of sugar but it can be adjusted to taste. Also, if substituting Splenda, you do not need to boil the marinade.
NOTE 2: I made this to take to a luncheon/baby shower at work yesterday. I used 2/3 c Splenda instead of sugar and did not boil the dressing. Otherwise, I made as written. It was very easy to made, smelled wonderful, and tasted fantastic the next day. I saw several people going back for seconds! I have enough leftover for lunch today and am looking forward to it. I will definitely be making this recipe a lot this coming summer.
Servings: 8-10
Time preparation: 10 min.
Time total: 11 min.