Replica edition News Sports Obituaries Opinion Church Special Sections Photos Contact Us Football play of the week Email Updates
ADVERTISEMENT
ADVERTISEMENT

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

¾ c. white vinegar

½ 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.

•••

Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to [email protected]

Editorial on 01/08/2020

Print Headline: Recipes

Sponsor Content

Comments

COMMENTS - It looks like you're using Internet Explorer, which isn't compatible with our commenting system. You can join the discussion by using another browser, like Firefox or Google Chrome.
It looks like you're using Microsoft Edge. Our commenting system is more compatible with Firefox and Google Chrome.
ADVERTISEMENT