Vegetable Salad - cooking recipe

Ingredients

1 can green beans
1 can corn
1 can peas
1 can red beans
1 can pimento, cut up
1 onion, chopped
4 stalks celery
1 can lima beans
1 green pepper, chopped
1 c. vinegar
1 c. sugar
1/2 c. Wesson oil
1 Tbsp. salt
1 Tbsp. paprika

Preparation

Pour over vegetables and let set overnight.
Drain and serve. Save liquid to pour over leftover salad.
Keeps 3 or 4 weeks.