- Yield
- about 8
Ingredients
- 1 15 ounce can peas — drained
- 1 15 ounce can shoe peg corn — drained
- 1 15 ounce can green beans — drained
- 1 2 ounce jar pimentos
- 1 cup celery — chopped
- 1/2 cup green bell pepper — chopped
- 1/2 cup onion — chopped
- 1 cup white sugar
- 1/2 teaspoon black pepper — ground
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup white wine vinegar
Instructions
- 1
Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
- 2
In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.