Guest guest Posted August 1, 2001 Report Share Posted August 1, 2001 VEGETARIAN CORN-PEA SALAD 3/4 cup cider vinegar 1/2 cup olive oil 1 cup sugar 1 16-oz can shoe peg or white corn, drained 1 cup canned peas, drained and chopped 1 4-oz jar diced or chopped pimientos 1 med green pepper, chopped 1 cup chopped celery 4 green onions, chopped (including tops) 1 tsp salt 1 tsp pepper Bring vinegar, oil, and sugar to a boil; simmer 1 minute. Cool. Pour over remaining ingredients in a large non-metal bowl. Marinate overnight or longer; stir occasionally. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
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