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1 can (15 ounces) white corn
1 can (15 ounces) young small peas
1 jar (2 ounces) chopped pimientos
1 cup French-cut green beans, frozen or canned
1 cup chopped celery
1 green pepper, chopped
1 small red onion, chopped
1/2 cup sugar
1 teaspoon salt
1 teaspoon black pepper
1/2 cup oil
1/2 cup vinegar

Drain juice from corn, peas, pimientos and green beans (if using canned). Put drained vegetables in large bowl with celery, green pepper and onion. In small bowl, mix sugar, salt, black pepper, oil and vinegar thoroughly and pour over vegetables. Best if marinated 24 hours.

Servings: 12. Serving size: 1/2 cup. Per serving: 168 calories, 2.4 g protein, 9 g fat, 19.9 g carbohydrates, 284 mg sodium, trace cholesterol

Pam Kinkema, United Cooperative Services

May 2010 Recipe Contest