Scandinavian Potluck Picnic Salad - cooking recipe

Ingredients

2 (15 ounce) cans peas and pearl onions
1 (15 ounce) can whole kernel corn
1 (15 ounce) can French style green beans
1 (4 ounce) jar pimientos
1 large onion, chopped
1 stalk celery, chopped
1 cup vinegar
1/4 cup oil
1 1/2 cups sugar
2 tablespoons water
1 tablespoon paprika

Preparation

Drain canned vegetables. Mix together with fresh chopped vegetables. Mix dressing (vinegar, oil, sugar, water, paprika) and pour over vegetables.
Let stand 24 hours OR MORE in a covered container. Keeps well up to six weeks in the refrigerator.