For the salad:1 can French style green beans, drained 1 small can Shoe Peg corn, drained 1 small can peas, drained 4 stalks celery, sliced 1 green pepper, chopped 1 small jar diced pimientos, drained 1 red onion, chopped
for the dressing: ¾ c. sugar ¼ c. vegetable oil ¼ c. cider vinegar 1 tsp. salt 2 tbsp. water
Combine all salad vegetables, mixing well. In a saucepan, over medium heat, bring dressing ingredients to a boil, then pour over the vegetable mixture. Refrigerate at least 24 hours to allow flavors to mingle. If you don't like peas, they can be omitted! Enjoy!