Marilyn's Recipe

Canned Vegetable Salad

Category: Recipes

Source: Barbara Davis
Servings: 8

1 (17 ounce) can whole kernel corn, drained
1 (16 ounce) can green beans, (lengthwise cut), drained
1 (8 1/2 ounce) can peas, drained
2 ounces pimientos, chopped
4 stalks celery, chopped
1 green pepper, chopped
1 onion, chopped
2/3 cup vegetable oil
1 cup vinegar
2 tablespoons water
1 1/2 cups 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. You can use any kind of vinegar, I prefer red wine. Pour over vegetable mixture. Cover and refrigerate at least 24 hours. Drain and serve in a lettuce-lined bowl.