Pea Salad

Recipe from "Celebrating our Veterans Cookbook, Vol. 1" The cookbook is on sale now and money will go to support the Veterans Museum in West Tennessee. For more information call 731-836-7400 or visit

1 can French Cut Green beans

1 can peas

1 stalk celery, diced

1 can pimento

1 small bell pepper (diced)

1 medium onion (diced)

1 ½ c. sugar

½ t. salt

½ cup oil

1 c. vinegar

Drain beans and peas; add celery, pimento, bell pepper, onion. Set aside. Mix 1 ½ cups sugar, ½ tsp. salt, ½ cup oil and 1 cup vinegar in a sauce pan and bring to a boil. Let cool and mix with bean and pea mixture. Refrigerate and let stand overnight. When ready to eat, drain off liquid. Will keep for several days.

Presented by: Olivia Sipe, Miss Olivia's Table

Date: 11/13/2013


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