Granny Jordan’s Vegetable Salad & How To Be The Calm In The Storm
Southern Plate
Southern Plate
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  • 2 cans
  • ¾ cup white vinegar ½ cup vegetable or olive oil 1 cup sugar 1 teaspoon salt 1 teaspoon black pepper 15 ounce can small green peas, drained 14.5 ounce can French style green beans, drained 2 - 11 ounce cans sweet or shoepeg corn, drained 1 cup diced celery 1 cup diced bell pepper 1 cup diced onion 2 ounce jar diced pimentos, drained Instructions Combine the vinegar, oil, sugar, salt, and pepper in a small saucepan and bring just to a boil over medium high heat, stirring constantly until sugar dissolves. Remove from heat and allow to cool. Combine remaining ingredients in a large bowl and pour vinegar mixture over all, stirring to coat. Cover and chill for eight hours or until thoroughly chilled. Serve with a slotted spoon. 3.4.3177



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