Recipe information
Ingredients for - Overnight Vegetable Salad
1. 1 can (16 ounces) tiny green peas, drained -
2. 1 can (14-1/2 ounces) French-style green beans, drained -
3. 1 can (7 ounces) white or shoepeg corn, drained -
5. 3/4 cup finely chopped celery -
6. 2 tablespoons chopped pimientos, optional -
9. 1/2 cup white wine vinegar -
How to cook deliciously - Overnight Vegetable Salad
1. Stage
In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight.
