Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) can baby lima beans, drained
1 (16 oz.) can LeSueur peas, drained
1 (16 oz.) can French-style green beans, drained
1 (16 oz.) can Shoe Peg corn, drained
1 c. chopped celery
1 large green pepper, chopped
1 cup chopped onion
2 small carrots, thinly sliced
1 jar pimento, drained
1/2 c. vegetable oil
3/4 c. vinegar
3/4 c. sugar
1 1/2 t. salt
1/2 t. pepper

Preparation

Combine all vegetables including pimentos in bowl. In a glass jar, combine oil, vinegar, sugar, salt and pepper. Shake well to mix. Pour dressing over vegetables. Refrigerate overnight before serving; 24 hours is best.