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Ingredientes
- 3/4 c. vinegar
- 3/4 c. sugar
- 1 Tbsp. water
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 can English peas - (17 ounce)
- 1 can shoe peg corn - (12 ounce)
- 2 ounce diced pimientos
- 1 c. finely-minced celery
- 1 c. finely-minced onions
Direcciones
- Drain liquid from peas, corn, and pimientos. Combine first 5 ingredients in a bowl and toss lightly.
- Pour marinade over vegetable mix and stir gently. Cover salad and chill overnight.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1123g | |
| Calories 1158 | |
| Calories from Fat 174 | 15% |
| Total Fat 19.43g | 24% |
| Saturated Fat 11.48g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 4427mg | 184% |
| Potassium 1153mg | 33% |
| Total Carbs 215.74g | 58% |
| Dietary Fiber 19.8g | 66% |
| Sugars 174.11g | 116% |
| Protein 30.13g | 48% |
