Tangy Vegetable Salad - cooking recipe

Ingredients

16 oz. can whole kernel corn or frozen
16 oz. French-style green beans (frozen)
16 oz. can green peas or frozen
1 c. green pepper, chopped
1 c. celery, chopped
2 oz. jar pimento
8 green onions or 1 medium onion, cut up

Preparation

If using frozen vegetables, cook until barely tender; drain and cool.
If using canned vegetables, drain well.
Combine the cold salad ingredients in large bowl.
Pour cold dressing over all and stir gently until vegetables are well-coated.
Cover and refrigerate overnight.