Bean Corn Salad

10 ingredients
3 steps

Ingredients

  • 1 (17 oz.) can small English peas
  • 1 (16 oz.) can French-style beans
  • 1 (12 oz.) can Shoepeg corn
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 (2 oz.) jar pimiento, chopped
  • 3/4 c. sugar
  • 3/4 c. vinegar
  • 1/2 c. oil
  • 1 tsp. salt

Directions

  1. 1
    Drain canned vegetables.
  2. 2
    Mix chopped vegetables. Add vinegar, oil, sugar and salt.
  3. 3
    Refrigerate 24 hours before serving.

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