Corn and Pea Salad

• Total Time: 12 mins
• Prep Time: 10 mins
• Cook Time: 2 mins

Ingredients:

Yield: 1 batch

• 1 (15 ¼ ounce) can white corn
• 1 (15 ¼ ounce) can tiny peas
• 1 (14 ½ ounce) can cut green beans
• 1 small onion , chopped
• 1 (4 ounce) jar pimiento
• 1 cup celery , chopped
• 1 cup green pepper , chopped

Dressing

• 1⁄3; cup vegetable oil
• 2⁄3; cup vinegar
• 1 teaspoon pepper
• 1 cup sugar
• 1 teaspoon salt

Directions:

1. Drain corn, peas, green beans and pimentos.
2. Combine all ingredients in bowl and set aside. Dressing: Mix all ingredients and bring to a boil in saucepan.
3. Let cool.
4. Pour dressing over vegetables and mix well.

Reviews

[wyojess]

Very good salad. Dressing is the same as a 3-bean salad. Next time, I think I'll cut the dressing in half because there was a LOT left over. Great idea, Toncats!

[Ginny Sue]

I loved this veggie salad. I made this to have with my work lunch, and it held up nicely all week in the refrigerator. As one of the other reviewers stated, the flavor improves over time. I made a few changes to suit my tastes: I used Splenda instead of sugar, used dried onion instead of fresh, and did not add the teaspoon of salt. This would be great as a different type salad for a potluck.