Some good salads don’t have salad oil or prepared dressing. Many sweet-sour vegetable salads appear on Midwestern buffets and tables, especially in late summer when the garden is producing. This is one that also uses corn relish as an ingredient. It’s from the 1974 Farm Journal "The Thrifty Cook" , one of my very favorite cookbooks.
If you have your own home canned or purchased bean salad, you can mix 2 pints of bean salad to a half pint of corn relish and skip the dressing. If you don't have corn relish, use some drained canned Mexicorn, and double the dressing. I keep some jars of canned bean salad and corn relish in the refrigerator all the time – they are always cold and ready to help fill out a meal. Serve it in a pretty bowl; don’t waste money on a lettuce liner that people don’t eat anyway.
The corn relish recipe is HERE.
1 Pint Green Beans -- cut, drained (15 oz can)
Just right with ham or pork, and a good companion for chicken and hamburgers.
Yield: "1 Quart" 8 servings, 1/2 cup each.