Title: Corn and Peas Salad
Categories: Peas, Vegetables
Yield: 1 Servings

1/2 c Vinegar
1/2 c Oil
1/2 c Sugar
2 cn LeSueur peas
2 cn White Shoe Peg corn
1 c Diced celery
1/2 c Diced green onions
1 c Diced bell peppers
1 sm Jar pimentos; diced

Note: Use Green Giant Corn and LeSueur peas with silver label. Heat
vinegar, oil and sugar long enough to dissolve sugar. Set aside to cool.
Drain corn and peas. Mix peppers, celery, green onions, corn, peas and
pimentos. Pour cooled vinegar mixture over top. Let set overnight. May be
kept in refrigerator for up to 2 weeks.
Posted to recipelu-digest by "Diane Geary." on Feb 4,
1998