Ingredients:
- 1 cup sugar or Splenda artificial sweetener
- ¾ cup cider vinegar
- ¼ cup vegetable oil
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 16-oz can French-style green beans, drained
- 1 16-oz can sweet English peas, drained, or 1½ cups cooked frozen peas
- 2 14-oz cans shoepeg corn, drained
- 1 2-oz jar diced pimento, drained
- 1 cup chopped celery
- ½ green bell pepper diced
- 1 bunch green onion, chopped
Preparation:
Mix 1 cup sugar or Splenda, vegetable oil, pepper, and salt in a saucepan; bring to a boil. Cool. Toss dressing with remaining ingredients. Cover and refrigerate for at least 2 hours before serving. Keeps for several days.
You can add or substitute any number of vegetables in this salad. It’s a great way to get your lucky black-eyed peas on New Year’s Day (as pictured). Also try garbanzo beans or kidney beans. The more you make it, the more ideas you’ll have.
Diabetic-friendly when made with Splenda.
