Recipe of the Week: Calico Salad



  • 1 can (14.5 oz.) French-style green beans, drained
  • 1 can (14.5 oz.) white or regular corn, drained (I always just use regular corn)
  • 1 bag (16 oz.) frozen peas and carrots, thawed
  • 1 c. chopped green pepper
  • 1 c. chopped onion
  • 1 c. chopped celery


  • 1 c. cider vinegar
  • 1 c. sugar
  • 1/2 c. vegetable oil
  • 1 Tbs. celery seed
  • 1 Tbs. mustard seed
  • dash garlic salt
  • salt and pepper to taste


Place all salad vegetables in mixing bowl. In medium saucepan, combine all dressing ingredients. Bring dressing to boil; stir and boil 1 minute. Pour over veggies, and stir well. Chill at least several hours; overnight is best.

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