1 can (15.25 oz) whole kernel corn
1 can (14.5 oz) fancy cut green beans
1 can (15 oz) sweet green peas
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1 small jar pimento, chopped
1 cup vinegar
½ cup salad oil
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| Yay for the fresh veggies in this! |
Drain vegetables.
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| And mix them. Please also put them in a bowl and mix them. |
Mix last 3 ingredients well.
Cook briefly.
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| This is a damn fine dressing on its own merits. |
While hot, mix with vegetables.
Refrigerate overnight.
Keeps up to 3 weeks.
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| We had it (the first night, anyway) with some freezer-aisle chicken and broccoli. It's a good pairing with meat. |
My Rating: 4/5 "Wonderfully tart and crunchy! And they aren't kidding that it keeps a long time. I'm still eating the leftovers almost a week later (the recipe makes a lot) and they're still as tasty as they were on the first night. I could live without the mushy peas in this, but I'm not a fan of peas in general so that's probably why. Other than that, this salad is really enjoyable!"
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