F O C Green Pea Salad - cooking recipe

Ingredients

1 (14 ounce) can French style green beans, drained and cut in half
1 (14 ounce) can of young green peas, drained (LaSueur very young small early peas)
1 (14 ounce) can white shoepeg corn, drained
1 (4 ounce) jar diced pimentos, drained
1 cup diced celery
1 cup diced green pepper
1 cup diced onion
MARINADE
1/2 cup oil
1 cup sugar
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon water
3/4 cup cider vinegar

Preparation

Mix together vegetables together and set aside.
In a saucepan, mix oil, sugar, salt, pepper, water and vinegar and boil for 1 minute.
Pour over vegetables and refrigerate over night.
Stir before serving.
NOTES: The original recipe calls for a cup of sugar but it can be adjusted to taste. Also, if substituting Splenda, you do not need to boil the marinade.
NOTE 2: I made this to take to a luncheon/baby shower at work yesterday. I used 2/3 c Splenda instead of sugar and did not boil the dressing. Otherwise, I made as written. It was very easy to made, smelled wonderful, and tasted fantastic the next day. I saw several people going back for seconds! I have enough leftover for lunch today and am looking forward to it. I will definitely be making this recipe a lot this coming summer.