Shoepeg Corn Salad - cooking recipe

Ingredients

1 10 oz. can french cut green beans, drained
1 16 oz. can shoepeg corn, drained
1 16 oz. can English peas
1 c. chopped celery
3 or 4 onions, chopped
1 (4 oz.) jar pimentos
1 chopped bell pepper

Preparation

Combine all vegetables. Pour sauce over mixture and refrigerate for 24 hours before serving.