I call this salad Grand Island because when Great Grandma gave me this recipe, she said she first made it when she was in Nebraska to wait for Grandpa to come home from the war. My mind imagines the quintessential photograph of the girl standing at the tip of a penninsula, white skirt flowing behind her, gazing across the sea into the distance.
1 can cut green beans
10 oz. frozen petite peas or a can (Today I used edamame)
1 can white shoepeg corn (I used frozen corn)
1 small onion chopped
1 green sweet pepper (I used orange)
3/4 cup vinegar (I used cider
1 cup sugar (I used 1/4 cup agave nectar)
1/4 tsp. pepper
1 clove garlic (I used 1/2 tsp. minced from the fridge)
Hope you enjoy... or just imagine with me.