If you prefer, substitute like-amount offrozen vegetables, cooked according to package directions anddrained, for the canned.
Recipe: Chilled VegetableSalad
1 cup granulated sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced
1 (7-ounce) jar diced pimiento, undrained
1 (15 1/4-ounce) can small sweet green peas, drained
1 (14 1/2-ounce) can French-cut green beans, drained
1 (11-ounce) can white shoepeg corn, drained
1/2 teaspoon salt
1/4 teaspoon pepper
Makes 8 cups.
Note: Salad may be stored in an airtightcontainer in the refrigerator for several days.
Cold Vegetable Salad Tossed With Olive Oil : Conventional CookingIf the Chilled VegetableSalad recipe was useful and interesting, you can share it with your friends or leave a comment.