Vegetable Medley - cooking recipe

Ingredients

1 can tiny peas
1 can French beans
1 medium green pepper
1 medium onion
1 small jar pimento
1 can water chestnuts
1 c. radishes
1 c. cauliflower
1 c. sugar
1/4 c. salad oil
1/2 c. vinegar
1 tsp. salt

Preparation

Heat sugar, salad oil, vinegar and salt until sugar dissolves. Cool.
Drain peas and beans.
Slice green pepper, onion, water chestnuts, radishes and cauliflower.
Pour dressing over vegetables and refrigerate overnight or at least 12 hours.