Overnight Vegetable Salad(Makes 14 Servings) - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen green peas, thawed
1 (15 oz.) can red kidney beans, drained
1 (16 oz.) can cut green beans, drained
1 (12 oz.) can white whole kernel corn, drained
1 c. diced celery
1 medium onion, diced
1/2 c. diced green pepper
1 (2 oz.) jar pimentos, chopped
3/4 c. white vinegar
1/2 c. sugar
2 Tbsp. salad oil
1 1/2 tsp. salt
2 tsp. water
1/2 tsp. paprika

Preparation

In a large bowl, combine all vegetables.
In a small bowl, combine remaining ingredients; stir until sugar is dissolved. Pour over vegetables and toss.
Cover and refrigerate at least 24 hours, stirring occasionally.