Vegetable Salad
Ingredients
1 can of Shoe Peg corn
1 can of Le Seur peas
1 can of French-cut green beans
1 small can of lima beans
1 jar of pimiento
celery
green onion
green pepper
1/2 cup salad oil
3/4 cup white balsamic vinegar
1 cup sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon hot water
1 can of Le Seur peas
1 can of French-cut green beans
1 small can of lima beans
1 jar of pimiento
celery
green onion
green pepper
1/2 cup salad oil
3/4 cup white balsamic vinegar
1 cup sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon hot water
Cooking Instructions
Drain all of the cans of vegetables.
Finely dice the celery (1 cup), green onion (1/2 cup) and green pepper (1/2 cup).
Combine all vegetables in a large bowl.
Dressing: In a saucepan, combine the salad oil, white balsamic vinegar, sugar, salt, black pepper, and hot water. Bring it to a boil.
Pour dressing over vegetables, stir and chill in the refrigerator.
Finely dice the celery (1 cup), green onion (1/2 cup) and green pepper (1/2 cup).
Combine all vegetables in a large bowl.
Dressing: In a saucepan, combine the salad oil, white balsamic vinegar, sugar, salt, black pepper, and hot water. Bring it to a boil.
Pour dressing over vegetables, stir and chill in the refrigerator.
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