English Pea Salad
photo by Bonnie G #2
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 (14 1/2 ounce) can green beans, drained
- 1 (14 1/2 ounce) can small English peas, drained
- 1 onion, sliced thin
- 1 (2 ounce) jar pimientos
- 1 cup celery, chopped
- 3⁄4 cup sugar
- 2⁄3 cup vinegar (Aunt Clara used white, I prefer rice)
- 1⁄3 cup canola oil or 1/3 cup vegetable oil
directions
- Combine first 5 ingredients.
- Combine sugar, vinegar and oil.
- Bring to boil and stir until sugar dissolves.
- Add this mixture to other ingredients.
- Chill 24 hours before serving.
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Reviews
-
This is soooo good; very differant from most pea salads I've tried, and that's a good thing as DH normally won't eat them and have them all to myself. But he love the tang and freshness of this one even to the point of requesting the left overs for lunch. Anything that gets veggies into that carnavore is a winner with me. It was so easy and making it a day in advance made for an easy prep the next day. This will be a regular with us. Made for Spring PAC 2012
RECIPE SUBMITTED BY
Knight of Ni
United States
I live in the great city of SanAntonio. I'm a high school band director - I spend my time twisting the minds of young people, muahahahaha! (just kidding) My two great passions are music and food. Miles, Monk, Coltrane, Bill Evans, et. al., taught me jazz, while Julia Child and Jeff Smith taught me how to cook. I'm married to a beautiful lady and we have two cats. In addition to cooking I enjoy writing, reading and staying active in my local Episcopal church. I live by the following quote: "Imagination is a quality given to Man to compensate him for what he is not, and a sense of humor was provided to console him for what he is." - Oscar Wilde