2 C. whole kernel corn, drained 2 C. green beans, drained 2 C. red kidney beans, rinsed and drained 1/2 C. celery, chopped 1/2 C. carrots, thinly sliced 1/2 C. yellow squash, thinly sliced 1/2 C. zucchini, thinly sliced 1/2 C. broccoli flowerets 1/2 C. cauliflower 6 pods pickled okra, sliced 4 oz. jar sliced pimiento Salt and pepper to taste
Dressing 1 C. vinegar 1 C. vegetable oil 1/2 C. sugar
Place vegetables in a large bowl. Mix well. Add dressing and refrigerate overnight. Place in red, green and/or yellow bell peppers. Serve with fried chicken, sliced tomatoes and onions and your favorite beverage for a great tailgate party.
Ken Oliver, "Cooking with Ken" E-mail questions: koliver@prudential-ok.
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