24 Hour Bean Salad - cooking recipe

Ingredients

1 large can French-cut green beans, drained
1 large can small garden peas, drained
1/4 c. chopped sweet onion
1 small jar chopped pimento
1 1/2 stalks chopped celery
1/4 c. red and green sliced sweet pepper rings
1/2 c. Wesson oil
3/4 c. vinegar
1 1/4 c. sugar
1/2 tsp. paprika
2 Tbsp. water

Preparation

Toss vegetables together.
Dissolve oil, sugar, vinegar, paprika, water and 1 1/2 teaspoons salt.
Pour over vegetables. Marinate overnight.
Drain off liquid before serving.
Good dish to serve with meats.
Keeps well; keep refrigerated.