Summer time always seems to call for salads, and today's recipe is simple to put together. The recipe comes from the Konnarock Cooking book which I bought last summer during a visit to the former Konnarock Lutheran Training School. Unfortunately, I am unable to locate the picture at this point, though I know I have it somewhere.:-)
1 (1 lb.) can shoe-peg corn, drained
1 (1 lb.) can french cut green beans, drained
1 (1 lb.) can small peas, drained
1 cup chopped celery
1 green pepper, chopped
green onions, tops and all (as many as you like)
3/4 cup vinegar
3/4 cup sugar
1/3 cup oil
1/2 tsp. salt and pepper
- Mix all vegetables together. Mix dressing ingredients together in a small saucepan. Bring to a boil. Pour over vegetables. Let stand overnight.
We really like this! It is a perfect accompaniment for a cookout!
GARDEN UPDATE: The church community garden has donated over 60 pounds of produce to local food banks and agencies. The Husband and I have donated 18 pounds of green beans to this effort.
Thank you for reading. I really appreciate your comments.