6 - 8 servings
1 can (15-oz) very young, small early peas, drained
1 can French style green beans, drained
1 can (11 oz) corn, drained
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup chopped onion
1 jar (2 oz) diced pimento, drained
3/4 cup sugar
1/2 cup white wine vinegar
1/4 cup oil
* salt and pepper to taste
Combine first 7 ingredients in a serving bowl.
For Dressing: Heat dressing ingredients in a small saucepan until sugar dissolves.Do not boil. Cool before adding to salad. Pour over salad and refrigerate overnight. Keeps in the refrigerator for two weeks.
Bake cornbread according to package directions. Cool and crumble into a salad bowl. Top with layers of green onions, bell pepper, tomatoes, beans and corn, bacon and cheese.
Combine all dressing ingredients. Top salad with dressing or blend into salad.
Refrigerate several hours or overnight.
No Nutritional Information Available
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