<http://schema.org/recipeInstructions>
" If using fresh beans have ready a large bowl of ice water. Bring 1 in. salted water to a boil in a large skillet or pot. Add beans, cover and steam 5 to 7 minutes until crisp-tender. Using a slotted spoon, remove to bowl with ice water. Let beans cool, then drain and pat dry with paper towels. Place beans, peas, bell pepper, onion, celery and pimientos in a large bowl. Dressing: Heat all ingredients over medium-low heat until sugar and salt are dissolved. Let cool. Pour over vegetables and toss gently to mix and coat. Refrigerate at least 2 hours or up to 1 day. Serve on lettuce-lined plates. Copy Editor Greg Robertson says his mom, Judy, of Calhoun, Kentucky, always makes this salad at Thanksgiving. &amp;quot;The flavor goes really well with turkey or ham.&amp;quot;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9310/green-bean-pea-salad-120914/>