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Covered Dish Salad

Recipe from Aunt Robbie Dulaney 2005
Print Recipe
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 #2 can Blue Lake Variety Whole Tiny Beans
  • 2 #2 can Large Green Peas or Small can of French Style Tiny Green Peas
  • 1 Green Bell Pepper Diced 2 or 3 very small
  • 1 Onion, cut into rings
  • 1 Small Jar Pimento Diced
Marinade for Salad
  • 1/2 cup Salad Oil
  • 1 cup Sugar
  • 1 cup Vinegar
  • 1 tbsp Salt
  • 1 tbsp Water
  • Dash of Pepper

Method
 

  1. Combine marinade ingredients until well blended.
  2. Pour over the vegetables which have been drained. Mix well.
  3. Cover and marinate for 24 hours in the refrigerator.
  4. Pour into a colander to remove the marinade before serving the salad.

Notes

Small cherry tomatoes can be added as well to add additional color and flavor.