Shoepeg Corn Salad - cooking recipe

Ingredients

1 small can sliced water chestnuts
2 cans white Shoepeg corn
1 can French slice green beans
1 small jar pimentos
1 chopped onion
1 c. chopped celery
1 chopped green pepper (optional)
3/4 c. sugar
3/4 c. cider vinegar
1/2 c. vegetable oil
1 tsp. salt
1 tsp. pepper
1 Tbsp. celery seed

Preparation

Blend.
Boil these ingredients and pour over vegetables. Refrigerate overnight.
Will keep 2 weeks in refrigerator.