VegetableSalads
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Indian Salad

Ingredients

  • 1 can yellow corn, drained
  • 1 can white corn, drained
  • 1 can Early June peas, drained
  • 1 can French-style green beans, drained
  • 1 jar pimiento, diced
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 3/4 cup vinegar or more
  • 3/4 cup sugar
  • 1/2 cup oil
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper

Directions

Heat vinegar and sugar in a sauce pan. Add oil, salt and pepper to make marinade. Pour marinade over drained vegetables. Let stand in refrigerator before serving. Keeps for many days so may be made ahead.

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By Robin from Washington, IA

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