Cold Vegetable Salad - cooking recipe

Ingredients

1 can Shoe Peg white corn
1 can baby peas
1 can French-cut green beans
1 (4 oz.) can sliced mushrooms
1 small jar pimento
1 c. chopped celery
1/2 c. chopped green onion
1 small green pepper, chopped
3/4 c. cider vinegar
2/3 c. sugar
1/2 c. vegetable oil
1/4 tsp. pepper
1 tsp. dill weed

Preparation

Drain all canned vegetables; add first eight ingredients together.
In shaker, add vinegar, sugar, oil, pepper and dill weed.
Pour dressing over vegetables. Let set 12 to 24 hours. Keeps 10 days to 2 weeks.