Vegetable Bean Salad


  • 1 can green beans
  • 1 can yellow wax beans
  • 1 can water chestnuts
  • 1 can peas
  • 1 can bean sprouts
  • 1 small head cauliflower
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  • 4 oz. pimento, diced
  • 2 cups celery
  • 1 large onion
  • 1 large green pepper
  • 3 carrots, sliced thin


  • 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


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


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