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Different Pea Salad


  • 1 can tiny peas, drained
  • 1 can French cut green beans, drained
  • 4 oz. diced pimento, drained
  • 1/2 cup diced red onion
  • 4 ribs celery, finely diced
  • 1 green pepper, finely diced


  • 1 cup sugar
  • 1/2 cup salad oil
  • 1/2 tsp. salt
  • 1 cup cider vinegar
  • 1/2 tsp. paprika


Combine all salad ingredients. Cover with the dressing, which has been heated until the sugar dissolves and then stirred well. Cover and refrigerate at least 4 hours. Serve with slotted spoon. Will keep in the refrigerator at least a week. May add a can of drained and rinsed beans or a can of small green lima beans, drained.


By Robin from Washington, IA

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February 2, 20100 found this helpful

I'm always looking for new ways to serve canned vegetables, especially in the winter, which is why this recipe caught my eye. However, I'm trying to eat less sugar too, and this recipe sounds frightfully high in sugar. Is the quantity of sugar perhaps a typo?

<b>Editor's Note: </b> Thanks for pointing out the sugar measurement. We're checking on it.

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February 2, 20100 found this helpful

Actually, it is a typo, but it does still call for 1 cup sugar. However, I would never be afraid to tweak a recipe to my liking, so please feel free to try with only 1/2 cup sugar, if you would like to. I might have to try that, too, just to see how it turns out. Good luck!

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