Marinated Bean & Pea Salad
Recipe from the kitchen of Florence Poe
The Poe Collection
Salad:
1 can baby peas, drained
1 can French-cut green beans
1 small onion, minced
1 stalk celery, sliced
1 small jar pimiento
1 can sliced water chestnuts, drained
Dressing:
1 c. sugar
3/4 c. white vinegar
1/2 c. canola oil
Combine all of the salad ingredients together in a large bowl.
Combine all of the dressing ingredients together well, and pour over the salad mixture. Refrigerate for several hours.
Drain off any excess liquid before serving.
Recipe Note: I received this recipe at a pot luck from Azna Slinkard. It is always a big hit at pot lucks.
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Editorial on 08/21/2019