Recipe: Rio Grande Dandy Bean Salad

RIO GRANDE DANDY BEAN SALAD

FOR THE DRESSING:
1 cup sugar
1/2 cup salad oil
3/4 cup cider vinegar
2 tbsp water
FOR THE SALAD:
1 (1 lb) can French-style green beans, drained
1 (1 lb) can small green peas, drained*
1 cup finely chopped celery
1 green bell pepper, finely chopped
1/2 cup finely chopped onion
1 (2 oz) jar pimiento, finely minced
1 tsp salt

Combine ingredients for the dressing until well blended and sugar is dissolved; set aside.

Combine salad ingredients and gently toss with dressing ingredients.
Refrigerate overnight, covered.

Drain well before serving.

Adapted from source: Newspaper Clipping

*Note: Would use frozen peas instead of canned or substitute a drained garbanzo beans or yellow (wax) beans.