Vegetable Salad Vinaigrette - cooking recipe

Ingredients

2 cans Shoe Peg corn
1 can LeSueur peas
chopped green onions
1 small jar chopped pimento
1 c. oil
1 c. vinegar
1 tsp. sugar

Preparation

Drain corn and peas.
Add onions and pimento.
In saucepan, combine oil, vinegar and sugar.
Bring to a boil and pour over salad.
Refrigerate overnight.
You may drain before serving if you want to.
However, the dressing acts as a preservative if left over and it will keep for a long while in the refrigerator.