Veggie Medley Salad - cooking recipe

Ingredients

2 cups frozen green beans
2 cups frozen green peas
1 (14 ounce) can white shoepeg corn, drained
1 (4 ounce) jar diced pimentos, drained
1 cup celery, diced
1 cup green pepper, diced
1 cup yellow onion, diced
1/2 cup canola oil
3/4 cup cider vinegar
1 tablespoon water
1 cup sugar
1/2 teaspoon salt
1 teaspoon pepper

Preparation

Blanch frozen veggies for 1 minute. Drain well.
Combine first seven ingredients in a medium bowl and set aside.
In a small saucepan, combine the next six ingredients and boil for one minute to dissolve the sugar. This step may be omitted if you use sugar substitute.
Pour the marinade over the veggies and stir to coat. Refrigerate the salad overnight.
Stir salad before serving.