Marinated Bean & Pea Salad
Recipe from the kitchen of Florence Poe
The Poe Collection
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
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
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