Overnight Vegetable Salad 3 Recipe

  • 1 can tiny green peas, drained (16 ounce can)
  • 1 can french style green beans, drained (16 ounce can)
  • 1 can shoe peg white corn, drained (11 ounce can)
  • 1 onion, finely chopped (medium)
  • 3/4 cup Celery, finely chopped
  • 2 tablespoons pimentos, optional
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon pepper
Combine first 6 ingredients in large bowl. In a sauce pan combine remaining ingredients; heat and stir until sugar dissolves. Pour over vegetables. Cover and refrigerate overnight. Yield:10-12 servings.
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