Aunt Etta’s Marinated Vegetable Salad

One of the most popular dishes to ever grace a church dinner table!

Aunt Etta was actually the aunt of one of my favorite people. While I never met her, I am convinced the woman was a culinary genius to come up with this particular recipe. For a big crowd, you better double it!


16 oz. LeSeur Peas, drained
16 oz. white shoepeg corn, drained
16 oz. French style green beans, drained
1 cup finely chopped green pepper
1 cup chopped green onion
1 cup finely chopped celery
1 small jar chopped pimento


1 t. salt
1 t. pepper
1 T water
¾ c. white vinegar
½ c. Wesson oil
1 cup sugar

Combine marinade ingredients in saucepan and bring to boil to fully dissolve sugar. Cool.

Prepare vegetables and combine. When dressing is cooled, combine with vegetables, mixing well.

Refrigerate for at least 24 hours before serving. Allowing the salad to marinate for a day or two will allow for a deepening of flavors.

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