Thursday, February 20, 2014
Corn and Green Bean Salad
Seems like I've gotten a big nostalgic over the winter. I had pulled out my old recipe cards (remember those?) and found myself making dishes I hadn't made in decades. Basic recipes that takes you back to years gone by.
I think this was a dish that someone brought to our home after a death in the family. We all loved it and when the time was right, asked the friend (who was it?) for the recipe. I made it quite a few times and then it got tucked away and forgotten.
I made it the other day and had to finally put some of it away before I ate the entire batch. It's not just the new, wonderful 21st century foods I wanted to feature in my personal blog, but those older ones that came from mothers, grandmothers, and old friends.
CORN and GREEN BEAN SALAD (4 side servings)
1 can LeSeure small, young peas, drained and rinsed
1 can white shoepeg corn, drained and rinsed
1 can french-style green beans, drained and rinsed
chopped celery, amount to taste
chopped onion, amount to taste
1 small can sliced black olives, drained and rinsed
1 small jar pimientos, drained and rinsed
1/4 cup vegetable oil
2 Tbsp vinegar (tarragon, white wine, rice)
1 Tbsp sugar or Splenda
S&P to taste
Whisk the dressing ingredients together. Set aside.
Mix all of the salad ingredients together. Coat with dressing. Chill before serving.