Shoepeg Corn Salad - cooking recipe

Ingredients

1 small pkg. green peas (frozen)
1 pkg. white Shoepeg corn (frozen)
2 (8 oz.) cans water chestnuts
1 small jar pimentos
1 c. diced celery
1 c. diced green pepper
1 c. sugar
1/2 c. vinegar
1 tsp. salt
1/2 c. salad oil

Preparation

Mix vegetables together.
Make marinade of sugar, vinegar, salt and oil; pour over vegetables.
Refrigerate for 3 or 4 hours. Keeps 2 weeks refrigerated.
Tastes best if made 2 or 3 days before serving.