Vegetable Salad - cooking recipe

Ingredients

1 can small peas
1 can French-style green beans
1 can white Shoepeg corn
1 jar chopped red pimentos
1 green pepper, chopped
1 c. celery, chopped
3 to 5 green onions with tops, chopped
1 c. cider vinegar
1 c. sugar
1 Tbsp. water
1 tsp. salt
1 tsp. black pepper

Preparation

Combine all of the vegetables and drain well.
Bring to a boil the oil, vinegar, sugar, water, salt and pepper.
Cool and pour over vegetables.
Let stand in the refrigerator at least overnight or 24 hours before serving.
This salad will keep in the refrigerator for 2 weeks.
Serves 10.