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Icebox Vegetable Salad

This recipe appeared in the January, 1999 newsletter.

List of Ingredients

1 16-oz can green beans
1 17-oz can tiny peas
1 16 oz can whole corn
1 jar chopped pimentos
1 cup celery, finely chopped
1 med onion, finely chopped
1 med. green pepper, chopped
1 cup sugar
1/2 cup vinegar
1/2 cup canola oil
1 tsp salt
1/2 tsp pepper


Recipe

Drain all vegetables and combine in a large bowl. Set aside. In a saucepan, combine sugar, vinegar, oil, salt and pepper; bring to a boil. Cool slightly and pour over vegetables. Cover and refrigerate overnight. Can be stored in refrigerator up to a week.