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Vegetable Salad
Hazel Smith's Hot Dish Recipe of the Week
Hot Dish
Hot Dish
Vegetable Salad

1 8-ounce can green beans, drained
1 8-ounce can shoe peg corn, drained
1 8-ounce can green peas, drained
½ cup finely chopped onions
½ cup green pepper, chopped
½ cup red pepper, chopped
salt and pepper to taste

Dressing:
½ cup vegetable oil
½ cup vinegar
2/3 cup sugar

Combine beans, corn, peas, onions, green and red peppers. Prepare dressing (stir to dissolve sugar). Add to veggie mixture and toss lightly. Season with salt and pepper. Serves 4-6.
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