Thursday, May 24, 2007

Corn and bean Salad

Sugar: 3/4 cup
Vinegar: 3/4 cup.
Vegetable oil: 1/2 cup.
Water: 1 table spoon.
Pepper: 1table spoon.
Add salt to taste.
Kernel corn: 250 gm
French green beans: 250 gm
Sweet peas: 250gm
Sweet onion: 1cup (chopped).
Black pepper (grounded): 1table spoon.

Method of preparation:

1. Combined the first six ingredients in a sauce pan and bring to boil
2. Remove from heat and allow it to cool.
3. Combine the remaining ingredients in a medium bowl; pour dressing mixture over it and toss gently.
4. Cover and chill for four hours or more.

Serve it for 6 members.


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