Marinated Vegetable Salad - cooking recipe

Ingredients

1 can Shoe Peg corn
1 can French-style green beans
1 can LeSueur peas
1/2 c. chopped onions
1/2 c. chopped green peppers
1 tsp. salt
1 tsp. pepper
1/2 c. vinegar
1/4 c. oil
2 oz. jar pimentos

Preparation

Drain vegetables (corn, beans, peas and pimento).
Mix and toss lightly with onion, green peppers and place in casserole.
Combine salt, pepper, vinegar and oil in small saucepan.
Heat over medium-low heat until boiling, stirring frequently.
Heat 2 minutes.
Pour over vegetables.
Refrigerate and serve after 24 hours.
Great for large gatherings.