Cooked Vegetable Salad -- Quad-Cities Online Recipe Book
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Salads:

Cooked Vegetable Salad

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Ingredients

1 can (16 ounces) peas, drained
1 can (16 ounces) corn, drained
1 can (16 ounces) French cut green beans, drained
1 can (16 ounces) kidney beans, drained and rinsed
1 large onion, chopped
1 green pepper, chopped
1 jar pimentos
Dressing:
1 cup sugar
3/4 cup white vinegar
1/2 cup oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon water

Instructions

Mix canned ingredients plus onion and green pepper in serving bowl. Boil dressing ingredients to dissolve sugar; cool and pour over vegetables. This is best if made ahead and marinated before serving. Stir a few times to get dressing on all vegetables. Makes 12 servings

Marilyn Null
Erie



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