Marinated Salad Recipe
Ingredients
| White corn | 1 Can (10oz), drained | |
| 1 can French cut green beans, drained | ||
| 1 can Le Sueur English peas, drained | ||
| Pimento | 1 Cup (16 tbs) | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Vinegar | 3/4 Cup (16 tbs) | |
| 1/2 cup Wesson oil | ||
| Water | 1 Teaspoon | |
Directions
MAKING
1) In a saucepan, add sugar, salt, pepper, vinegar, Wesson oil and water to heat and bring it to a boil.
2) In a bowl, add vegetables to combine.
3) Remove the hot mixture from heat and pour over the vegetables.
4) Mix thoroughly.
5) Cool at room temperature and place inside refrigerator.
SERVING
6) Store in the refrigerator for a few days to serve later.
1) In a saucepan, add sugar, salt, pepper, vinegar, Wesson oil and water to heat and bring it to a boil.
2) In a bowl, add vegetables to combine.
3) Remove the hot mixture from heat and pour over the vegetables.
4) Mix thoroughly.
5) Cool at room temperature and place inside refrigerator.
SERVING
6) Store in the refrigerator for a few days to serve later.
Chef
