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Sweet Corn and Pea Salad


Thursday, January 01, 2004
Appetizers-Side Dish/Vegetarian
12 servings, approximately 1/2 C. each
3/4 C. vinegar
1/3 C. sugar
1 T. canola oil
1 can (11 oz) white shoepeg corn, drained and rinsed
1 can (8.5 oz) early peas, drained and rinsed
1 can (14.5 oz) French-stye green beans, drained and rinsed
1 jar (1 oz) chopped pimento, drained and rinsed
1 medium onion, chopped
1 medium green pepper, chopped
1 C. chopped celery
In a small saucepan, combine vinegar, sugar and oil. Bring to a boil, stirring until sugar is dissolved. Remove from heat; cool to room temperature. In a large mixing bowl, combine remaining ingredients. Pour cooled vinegar mixture over vegetables. Mix well. Chill overnight.
Nutrition Facts:
86 calories, 17g carbohydrate, 2g protein, 1.5g fat, 0mg cholesterol
Adapted recipe by Janet Potts, RD,LD
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