I had forgotten all about this salad. Someone used to bring it all the time when I was a kiddo to the family reunions. I can’t say that it is a favorite of mine, but it sure does bring back the memories! This recipe is from the Kitchen Creations Ardsley Park Baptist Church Volume II cookbook. Ardsley Park Baptist Church is a church here in Savannah. Betty Malott contributed this recipe.
Ingredients:
- 1 c sugar
- 1/2 c salad oil
- 3/4 c vinegar
- 1 T water
- 1 tsp salt
- 1/4 tsp pepper
- 1 can shoe peg corn, drained
- 1 can French style green beans, drained
- 1 can Leseur peas, drained
- 1 jar pimento, cut up
- 1 green pepper, chopped
- 1 c onion
- 1 c celery
Bring to a boil the first 6 ingredients. Let cool to room temperature. When cool, poor over the vegetables. Chill for 24 hours or overnight. Keep in the refrigerator.
This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .
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