Rose & Joe's

Chef Rose

Chef Joe
Recipe Wednesday
April 4, 2007

Red, White & Green Salad




1- 8 oz. can of small Green Peas, drained
1- 12 oz. can White Shoe-Peg Corn, drained
1- 16 oz. can French Cut Green Beans, drained
1/2 cup Chopped Purple Onion
1/2 cup Chopped White Onion
1/2 cup each Red & Green Pepper, finely chopped
1 cup Celery, chopped
1- 2 oz. jar diced Pimientos
1/2 cup Apple Cider Vinegar
1/2 cup Sugar
1/2 cup Vegetable Oil
1/2 tsp. each Salt and Pepper

Combine marinade ingredients and pour over vegetables. Toss to coat veggies and refidgerate at least 6-8 hrs. before serving.

Makes 10 servings (3/4 cup size)

**Recipe from Arts & Service League Luncheon**