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Summer Medley Salad (P, TNT)
Source: My cousin, Ronnie Horenstein Yancey
Serves: 8 to 10

3 tbsp. sugar
1/4 cup vinegar, cider, white or red wine
1/3 tsp. salt
1/3 tsp. pepper
1 tbsp. water
3 tbsp. olive oil

1 16-ounce can peas, drained
1 16-ounce can white shoe peg corn, drained
1 16-ounce can French-style green beans, drained
1 cup green onions, chopped
1 cup celery, chopped
Water chestnuts, slivered
Pimento (optional)

Mix dressing ingredients together, bring to a boil and cool.

Add salad ingredients and mix well. Chill.

Poster's Notes:
I love make ahead salads, this one keeps for several days. Can be doubled or tripled. This is the one time that I think canned vegetables work the best.

Posted by Beth Levine Chaitman

Nutritional Info Per Serving: N/A