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"The belly rules the mind."--Spanish Proverb

Vegetable Salad Recipe

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This recipe for Vegetable Salad is from The Canes Cookbook II: Chef Surge Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can or quart of string beans
1 can of English peas
1 can of lima beans
1 can of kidney beans (optional)
1 bunch celery (3-4 good stalks)
1 green paper
2 medium onions
3/4 cup vegetable oil or canola oil
1 cup of sugar
1 cup of white vinegar
garlic salt
grated carrot
Directions:
Directions:
Dice celery, pepper and onion. Drain beans and peas. place vegetables in layers in large bowl. Sprinkle with salt and pepper. and garlic salt to taste. Mix sugar and oil and vinegar together and pour over vegetables. Cover and let stand in refrigerator over night. Stir the salad the next morning. Serve chilled.
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I don't like lima beans so I leave them out. You can experiment with the different beans to suit your taste. This keeps well in the refrigerator for several weeks. Good for church suppers or cookouts. When my mother use to make it, we would come in from school and eat this as a snack.

 

 

 

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