Overnight Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) can tiny peas, drained
1 (16 oz.) can French-style green beans, drained
1 (11 oz.) can Shoe Peg white corn, drained
1 medium onion, finely chopped
3/4 c. finely chopped celery
1 Tbsp. chopped pimientos (optional)
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. white wine vinegar
1/2 tsp. salt
1/2 tsp. pepper

Preparation

In a large bowl, combine peas, beans, corn, onion, celery and pimientos.
In a saucepan, combine remaining ingredients.
Heat and stir until sugar dissolves. Pour over the vegetables.
Cover and refrigerate overnight.
Yields 10 to 12 servings.