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Kentucky Bean Salad

A lady truck driver brought this to a pot luck held by a bunch of drivers at the Mid-America Truck Show in Kentucky a few years ago. I named it Kentucky Bean Salad to remind me of that wonderful food/show in Kentucky.


 16 ounce can French cut green beans
 16 ounce can shoepeg corn
 16 ounce can Lesueur™ peas
 16 ounce can garbanzo beans (a.k.a. chickpeas)
 1/2 cup chopped celery
 4 green onions, chopped
 small jar pimentos, chopped
 1/2 teaspoon salt
 1/2 teaspoon pepper
 1/2 teaspoon celery salt
 3/4 cup sugar
 1/2 cup vinegar


Drain the canned vegetables and mix all ingredients together in a bowl. Store any leftovers covered in the fridge for up to a week.

Serves: ?
Green_Beans Corn Peas Garbanzos No-Cook

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.