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A Bed and Breakfast on Maple

Cortez, Colorado

Specialty Recipe

Tangy Vegetable Salad

Ingredients:
1 cup chopped green peppers
8 green onions, with tops, chopped
1 can LeSeur English peas, drained
1 cup chopped celery
1 large can Shoepeg corn, drained
1 small pimento, chopped
1 large can seasoned French cut green beans, drain
Marinade:
3/4 cup apple cider vinegar
1/2 cup oil
1 teaspoon salt
1 cup sugar
1 teaspoon pepper

Mix marinade ingredients and heat just to a boil. Cool before pouring over vegetables. Store in a glass container. Drain off marinade when serving.

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