Mary Martha is another sister-in-law of mine from Louisiana. This recipe is from her Grandmother and am grateful that she is willing to share!
Southern Veggie Salad
1 (15 oz) can tiny English green peas, drained
1 (16 oz) can French-style green beans drained
1 (11 oz) can Shoepeg corn, drained (white, crunchy, in smaller can)
1 medium onion, finely chopped
3/4 c finely chopped celery
2 tbsp. chopped pimento
pack of splenda (i leave this out)
1/2 c vegetable oil
1/2 c white wine vinegar (or rice vinegar round in oriental food)
pepper for taste
In large bowl, combine peas, beans, corn, onion, celery, and pimento. In sauce pan, combine sugar, vegetable oil, vinegar, pepper... heat and stir until sugar dissolves. Pour over vegetables; cover and refrigerate overnight.
Ready to serve chill!
"My grandmother would always say that a vegetable salad in the fridge is like money in the bank. I could always count on her having some in her fridge. It makes for a great snack or a great salad for dinner. The great thing about this salad is that it is best after it sits overnight and is even that much better on day 3. It is meant to serve as a cold salad too."
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