Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 VEGGIE SALAD 1 (16-oz) can* shoepeg corn (small white and sweet kernels) 1 (16-oz) can* peas 1 (16-oz) can* green beans 1 cup celery, finely chopped 1 cup apple cider vinegar 1 cup sugar 1/2 cup vegetable oil 2 cloves garlic, minced salt and pepper to taste 1 T lemon juice Combine all ingredients in a large bowl. Refrigerate overnight and serve chilled. * This recipe is even better if you have fresh ingredients. Substitute 2 cups of shucked, blanched corn, 2 cups of fresh blanched peas, and 2 cups of fresh, blanched green beans for the canned vegetables. *********** My Special Thought To You: No Jesus-No Peace!--Know Jesus-Know Peace!! Faith Hill - Exclusive Performances, Videos, & more faith. Quote Link to comment Share on other sites More sharing options...
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