Friday, April 22, 2016

Pea and Pimento Salad

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.

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