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Marinated Peas & Beans
Jane's recipe altered, fromSyd's Kitchen
1 can shoepeg corn
1 can French cut green beans
1 can Le Sueur (tiny) green peas
1 can mushroom pieces, if desired
1 mild onion minced
1 c. chopped celery
choppped green pepper, if desired
1 c. sugar
1 c. vinegar
2 tbsp olive oil
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Drain veggies in large bowl. Combine sugar and vinegar (you
can substitute Splenda) in saucepan, bring to a boil, stirring.
Remove from heat, add oil and when cooled, pour over veggies
to marinate. Makes about two quarts.
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