Recipes for Cooking with Canned Vegetables
Don't let these never-go-bad staples languish in your cupboard. Instead, turn them into delicious main courses and side dishes—in a matter of minutes.
By Lynn Andriani
Original Content | December 19, 2012 
Photo: Thinkstock
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Little Le Sueur peas, named after the Minnesota town where you'll find the Green Giant Company, aren't as vibrant-looking as larger peas, but they taste sweeter. A make-it-the-night-before salad is a good way to let their candy-like flavor shine. Drain a can and mix it with 2/3 cup Cheddar cheese, cut into small cubes; a chopped hard-boiled egg; a small onion, minced; and a few spoonfuls of mayonnaise. Add salt and pepper and refrigerate overnight. |
