1 c. sugar
1/2 c. oil
3/4 c. vinegar
1/2 tsp. pepper
1 tsp. salt
1 tsp. bean juice
1 (16 oz.) can tiny peas
1 (16 oz.) can white kernel
1 (16 oz.) can French-style
1 small jar pimientos, chopped
1 c. chopped celery
1 c. finely chopped green
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.