Tina at Antique Mommy gave this recipe to daughter Jeana. She served it the last time we were at her house, and we both loved it.
I'm not generally much of a veggie eater, so finding a recipe that makes vegetables palatable is a find, indeed.
In the summer, we cook on the grill a lot, and eat outside whenever the weather is nice, and this kind of salad is the perfect side dish.
Pea Salad
Drain well: 1 can of English peas, 1 can of shoe peg corn, 1
can of green beans, 1 can of pimento
Chop: 1C of celery, 1 green bell pepper, 1 purple onion (I
sometimes skip the pimento and add a chopped fresh red pepper for color)
Dressing: 1C sugar, ½ C vinegar, ½ C of salad oil, 1 ½ tsp of
salt and ¼ tsp of pepper
Dissolve dressing on low heat and let cool. Pour over
drained vegetables and refrigerate for 48 hours or more. Keeps up to two weeks
in fridge.
You can be creative add other veggies and spices.
Jan's note: I have substituted other veggies, added others, and used extra crunchy stuff, and it always turns out good. The dressing is the key. Since Wick and I try to avoid sugar, we substitute Splenda, and we can't tell the difference.
We have used black eyed peas,sliced carrots, hominy, pretty much any canned or frozen vegetable you can think of. I like sugar snap peas in it too.
