Marinated Bean Salad

Dixie Shank
Hutchinson, Kansas

15 oz. can peas, drained
11 oz. can white shoe peg corn, drained
15 oz. can french-styled green beans, drained
2 oz. jar pimentos, chopped & drained
1 green pepper, diced
4-5 celery stalks, chopped
1 sm. onion, chopped

Marinade:

1 1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. vegetable oil
1/2 c. water
1 c. vinegar
1 1/2 c. sugar

Combine fresh & canned vegetables, set aside.  In another bowl, combine marinade ingredients and heat in the microwave until sugar is dissolved.  Allow marinade to cool, then pour over vegetables.  Refrigerate salad for 24 hrs and drain excess marinade before serving.

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Downtown Buhler, Kansas

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