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Old 09-22-2012, 05:52 PM
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Seawaters Seawaters is offline
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Seawaters leaves the frosting on Santa's cookies, a real saintSeawaters leaves the frosting on Santa's cookies, a real saintSeawaters leaves the frosting on Santa's cookies, a real saintSeawaters leaves the frosting on Santa's cookies, a real saintSeawaters leaves the frosting on Santa's cookies, a real saintSeawaters leaves the frosting on Santa's cookies, a real saintSeawaters leaves the frosting on Santa's cookies, a real saintSeawaters leaves the frosting on Santa's cookies, a real saintSeawaters leaves the frosting on Santa's cookies, a real saintSeawaters leaves the frosting on Santa's cookies, a real saintSeawaters leaves the frosting on Santa's cookies, a real saint
Pickled Salad

For some reason, these flavors blend so well. I have even used it as a salsa with chips!


Pickled Salad

1 14 ½-oz. can French-style green beans
1 15 oz.-can early peas (LeSueur)
1 11-oz. can white shoepeg corn (Green Giant)
1 cup diced celery
½ red bell pepper, diced
½ yellow bell pepper, diced
3-4 green onions, chopped

Dressing
¾ cup white vinegar
1 cup sugar
½ cup garlic flavored olive oil
1 tsp. salt
½ tsp. pepper
1 T. water

Mix dressing ingredients in a pan; bring to a boil for a few minutes. Drain all canned vegetables and then mix them together. Pour dressing over vegetables and refrigerate 24-48 hours.
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