Ingredients
¾ cup sugar
2/3 cup white vinegar
1/3 cup canola oil
1 teaspoon salt
1 teaspoon cracked black pepper
2 cans French cut green beans, drained
¼ cup chopped green bell pepper
Purple onion rings, sliced thinly, to taste
1 small can sliced mushrooms
What To Do
Mix all ingredients well, and marinade 8 to 10 hours, preferably overnight. Drain and serve. Works well with a cold ham lunch or supper.
For A Printer-Friendly Version, CLICK HERE.
From the episode, It IS Easy Being Green.
[…] top with strawberries, peas, pecans, and the cooked chicken. Serve with the poppy seed dressing. 2 skinless, boneless chicken breast halves – cut into thin strips3 tablespoons frozen limeade concen…>1/2 cup pecan […]