Shoe Peg Salad - cooking recipe

Ingredients

1 can Shoe Peg corn, drained
1 can LeSueur English peas, drained
1 can French-style green beans, drained
1 c. chopped onions
1 c. chopped celery
1 small jar chopped pimento, drained

Preparation

Bring to a boil and let cool:
3/4 cup vinegar, 1/2 cup sugar, 1 teaspoon salt, 1 tablespoon water and 1 clove garlic.
Marinate the ingredients for several hours or overnight.
This will keep in the refrigerator for a week.