Cold Vegetable Salad
Cold Vegetable Salad is an moderately easy dinner. Made with 16 oz. can each: baby peas, shoe peg white kernel corn, french-style green beans, well drained (chop beans), 1 c. green bell pepper, diced, 1 c. onion, diced, 1 c. celery, diced and 1/2 to 1 (4 oz.) jar pimientos, drained and chopped, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Cool, add to vegetables and marinate overnight in refrigerator.
Use glass or china bowl.
Will keep up to two weeks in refrigerator.
π· Perfect Pairings
Complete your meal with these
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