Salad
- 2 [11 -ounce / 312 ml each] cans corn kernels
- 16 ounce [454 mL] can small English peas
- 4-ounce [125 mL] jar diced pimentos
- 1 bunch green onions, chopped [including tops]
- 1 cup [250 mL] chopped celery
- 1 bell pepper, chopped
Dressing
- 1/2 cup [125 mL] sugar
- 1/2 cup [125 mL] vinegar
- 1/2 cup [125 mL] oil
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
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Salad
- Drain all canned vegetables and mix together with other chopped vegetables.
- Set aside.
Dressing
- Bring sugar, vinegar and oil to a boil.
- Add salt and pepper.
- Pour dressing over vegetables and cover.
- Refrigerate overnight.
- Pour off liquid, then it's ready to eat!
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