GARDEN SALAD Marinade: 1 c. sugar 1/2 c. oil 3/4 c. vinegar 1/2 tsp. pepper 1 tsp. salt 1 tsp. bean juice Vegetables: 1 (16 oz.) can tiny peas 1 (16 oz.) can white kernel corn 1 (16 oz.) can French-style green beans 1 small jar pimientos, chopped and drained 1 c. chopped celery 1 c. finely chopped green pepper 1/2 c. chopped green onion In saucepan combine sugar, oil, vinegar, pepper, salt and bean juice. Bring to a boil. Cool. Combine vegetables and pour cooled marinade over them. Refrigerate overnight. Salad will keep for one week. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |