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.

Combine:

• 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.

---

---

---

---