It's Spring and time for a fresh-tasting, easy-to-make pea salad. I always enjoy making this version because the red pimentos give it a beautiful color. Put it in your glass bowl and it makes people take notice! The dressing is boiled and adds a nice tangy flavor. It's a handy little salad recipe because, other than the pimentos, most of the ingredients are basics.
Pea and Pimento Salad
2 cans of peas, drained
2 TBSP Dromedary chopped pimento
1 can of shoe peg corn, drained
1/3 C each of finely-chopped sweet onion, celery and yellow bell pepper (or green)
1 C sugar
3/4 C white vinegar
1/2 vegetable oil (I used canola)
Bring to a rolling boil and then cool. Toss with peas and chopped vegetables and chill for several hours.