Shoe Peg Salad

admin 26/04/20 Recipes





Yield

6 to 8 servings

Prep Time

10

Cook Time

5



Ingredients

3/4 cup: white sugar

3/4 cup: distilled white vinegar

1/2 cup: olive oil

: salt and pepper to taste

1 teaspoon: celery seed

2 (15 ounce) cans: whole kernel corn, drained

1 (15 ounce) can: baby peas, drained

1 (15 ounce) can: green beans, drained

1: onion, chopped

1: green bell pepper, chopped

1/2 (4 ounce) jar: pimentos


Directions

In a small saucepan, combine sugar, vinegar, and olive oil. Season to taste with salt, black pepper, and celery seeds. Heat until hot, but not boiling. Cool.

In a large bowl, combine corn, peas, green beans, onion, green pepper, and pimentos. Pour cooled vinegar mixture over vegetables; mix well. Chill in the refrigerator overnight. Serve cold.


Nutrition

Calories: 371 kcal

Carbohydrates: 54.4 g

Cholesterol: 0 mg

Fat: 16.8 g

Fiber: 5.9 g

Protein: 6.1 g

Sodium: 643 mg



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