Pickled Bean Salad

Green and sharp with vinegar, stolen from a magazine long ago and copied at least twice.

Ingredients

• 1 can french-cut green beans
• 1 can early peas
• small jar of diced pimento
• 1 medium onion
• 2 stalks of celery
• 1 cup sugar
• 1 cup white vinegar

Process

1. Peel the onion, and dice it and the celery down to bite sized.


2. Drain the beans, peas, and pimentos, and place them in a bowl with a tight-fitting lid.


3. In a saucepan, heat the sugar and vinegar together, stirring until the sugar dissolves. Boil for one minute and allow to cool.


4. Pour the juice over the vegetables in the bowl. Cover tightly, chill at minimum overnight. Serve with slotted spoon.