Easter Salad

My good friend, Beth, who is also one of the Loopies, sent me this recipe.

Beth writes, “Here is something that I usually only serve at Easter. It is green and fresh and served at room temperature.”

Vegetable Salad

  • 1 can Le Seur Early June Peas
  • 1 can shoepeg white corn (Green Giant)
  • 1 can french style green beans
  • 1 small jar pimento — chopped
  • 1 cup green pepper — chopped
  • 1 cup celery — chopped
  • 1 cup green onion — chopped
  • 1 cup sugar
  • 3/4 cup white vinegar
  • 1 teaspoon salt
  • 1/2 cup oil
  • 1 tablespoon water
  • 1/2 teaspoon pepper

Drain the peas, corn, green beans and pimiento and combine. Boil the oil,
vinegar, sugar, water, salt and pepper for a few minutes. Pour the liquid
over the diced celery, onions and green pepper. Let sit a few minutes. Add
to the combined vegetables and mix lightly. Refrigerate. Will keep for days in the fridge.

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Thanks, Beth! This one looks like it gets better the longer it sits!