Title: Canned Vegetable Salad
Categories: Vegetable, Sides
Yield: 8 Servings

17 oz Corn, canned
16 oz Green beans, canned --
French style
8 1/2 oz Peas, canned
2 oz Pimientos -- chopped
4 Stalks celery -- chopped
1 Green pepper -- chopped
1 Onion -- chopped
2/3 c Vegetable oil
2 tb Water
1 1/2 c Sugar

Combine corn, green beans, pimiento, celery, green pepper, and onion in a
large bowl, tossing lightly. Cover and refrigerate 1 hour.

Combine vinegar, oil, water, and sugar; mix well. Pour over vegetable
mixture. Cover and refrigerate at least 24 hours. Drain and serve in a
lettuce-lined bowl.

Posted to MC-Recipe Digest V1 #146

Date: Wed, 10 Jul 1996 21:06:43 -0400

From: JustBek@aol.com

Recipe By : Barbara Davis