Vegetable Salad

Evelyn Fitzgerald
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 (16 oz) can French style green beans
  • 1 can small green peas
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • 4 or 5 stalks celery, chopped
  • 1 can whole kernel corn
  • 1 small can pimento

Drain and mix and place in refrigerator for 1 hour. Sprinkle with salt to taste.


  • 1 cup white vinegar
  • 2/3 cup salad oil
  • 2 tsp water
  • 1 1/2 sup sugar

Pour over vegetable mixture. Cover and place in refrigerator at least 24 hours.

Drain and serve.


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