Overnight Vegetable Salad - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen green peas, thawed
1 (15 oz.) can 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 onion, diced
1/2 c. green pepper, diced
1 (2 oz.) jar pimento, chopped
2 tsp. water
1/2 tsp. paprika
3/4 c. white vinegar
1/2 c. sugar
2 Tbsp. salad oil
1 1/2 tsp. salt

Preparation

Combine peas, beans, green beans, corn, celery, onion, green pepper and pimento in a large bowl.
In a separate bowl, combine vinegar, sugar, salad oil, salt, water and paprika and stir until sugar is dissolved.
Pour dressing over vegetables and toss. Refrigerate for 24 hours in an airtight container, stirring occasionally.