Shoe Peg Corn-Vegetable Salad - cooking recipe

Ingredients

12 oz. can Shoe Peg corn
8 oz. can baby peas
8 oz. can cut green beans
1 c. chopped celery
1 green pepper, chopped
1 red onion, chopped
1 small jar pimiento
1 c. sugar
1/2 c. oil
1 tsp. salt
1/2 c. vinegar

Preparation

Drain all canned vegetables.
Mix all vegetables together.
Heat sugar, oil, salt and vinegar until sugar has melted.
Pour over vegetables.
Chill thoroughly.