Overnight Vegetable Salad - cooking recipe

Ingredients

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

Preparation

In large bowl, combine all the vegetables and pimento.
In small bowl, combine remaining ingredients and stir until sugar is dissolved.
Pour over vegetables and toss.
Cover and refrigerate at least 24 hours, stirring occasionally.
Makes 14 to 16 servings.