Cold Vegetable Salad - cooking recipe

Ingredients

1 can Shoepeg corn, drained well
1 can French-style string beans, drained well
1 can butter beans, drained well
1 c. green peppers, diced
1 c. celery, diced
1/2 c. onions, diced (add more if you like)
pimentos, drained and chopped
1 c. sugar or 1/2 c. sugar and 2 tsp. Sweet 'N Low
1/2 c. white vinegar
1/2 c. Crisco oil
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. water

Preparation

Put vegetables in mixing bowl.
Mix sugar, white vinegar, oil, salt, pepper and water in sauce and bring to a boil, stirring constantly.
Set aside to cool.
Mix with vegetables and refrigerate overnight.
Mix well before serving.
Real good!