Vegetable Bean Salad

Ingredients

• 1 can green beans
• 1 can yellow wax beans
• 1 can water chestnuts
• 1 can peas
• 1 can bean sprouts
• 1 small head cauliflower
Advertisement


• 4 oz. pimento, diced
• 2 cups celery
• 1 large onion
• 1 large green pepper
• 3 carrots, sliced thin

Dressing:

• 2 cups cider vinegar
• 2 cups sugar
• 1/2 cup water
• 1 cup oil
• 1 1/2 Tbsp. salt
• 2 tsp. black pepper
• 2 tsp. seasoning salt

Directions

Mix dressing ingredients and set aside. Drain all canned vegetables, mix with fresh vegetables. Put into a large, covered container and pour dressing on top. Refrigerate overnight before serving. Keeps well for 2 weeks.

By Robin from Washington, IA