Indian Salad


  • 1 can yellow corn, drained
  • 1 can white corn, drained
  • 1 can Early June peas, drained
  • 1 can French-style green beans, drained
  • Ad
  • 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


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.

By Robin from Washington, IA


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