Chef Rose
Ingredients
Instructions
| 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 |
| MARINADE: |
| 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**