Holiday Vegetable Salad - cooking recipe

Ingredients

1 large can LeSueur English peas, drained
1 large can Shoepeg corn, drained
1 small jar pimentos, drained
1 c. celery, chopped
1 c. bell pepper, chopped
1 c. purple onion, chopped
3/4 c. vinegar
1/2 c. sugar
1/2 c. cooking oil

Preparation

Combine all vegetables. Mix vinegar, sugar and oil and bring to a boil. Cool. Pour over vegetables. Refrigerate overnight.