Susan’s Pea Salad Thursday, January 3, 2008


Susan Lambert

1 can tiny peas, drained
1 can shoe peg corn, drained
1 small bunch green onions, sliced
1 green pepper, seeded and chopped
1 small jar diced pimento, drained
3/4 cup each vegetable oil and vinegar
1/2 cup sugar (or Splenda)


Toss vegetables together. Bring oil, vinegar and sugar (Splenda) to a boil and pour over vegetables. Cover, cool and refrigerate overnight. Drain and serve.

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