Prep 15 mins
Cook 15 mins
This is a recipe that I got from a mother from my son's preschool. It's very good, crunchy, and fresh-tasting. My kids like this one, too, which shocked me...
- 1 (14 ounce) can white shoepeg corn (sweet)
- 1 (16 ounce) can English peas
- 1 (14 ounce) can French style green beans
- 1⁄2 cup celery, chopped
- 1⁄2 cup red onion, chopped
- 1⁄2 cup green pepper, chopped
- 3⁄4 cup sugar
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup vegetable oil
- 1⁄4 cup white vinegar
- Drain the corn, peas and beans and combine in a 3 quart bowl. Add celery, onions and peppers and mix well.
- In a small saucepan, combine sugar, oil, vinegar, salt and pepper. Bring to a boil and turn off heat.
- Cool dressing mixture,and then pour over vegetables. Refrigerate overnight before serving.
This was FANTASTIC... I made it 3 days ago..finished it last night and I am in the process of making another batch. Thank you for an excellent recipe.
This was so good! It's a little different than other salad recipes I've made and a definite keeper in my cookbook. The recipe makes quite a bit, I would say 12-16 servings instead of 6-8. But when you taste it you'll want to eat more than one serving!
I agree, this is wonderful. Once I make it I can't stop eating it. I was recently put on a high fiber diet by my doctor, and just found out this this recipe is very high in fiber--yay! I can pig out guilt-free! (I also found out that 1 cup of semisweet chocolate chips has more fiber than 1 cup of cornmeal, but I don't think I can be as guilt-free in making that substitution, lol) Thanks for posting a recipe that I will make again and again.