Marinated Salad Appetizer
1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 cup white sugar
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 cup vegetable oil
3/4 cup white wine vinegar
Mix together peas, corn, green beans, pimentos, celery, bell pepper
and onion.
In a saucepan over medium heat, combine the sugar, black pepper,
salt, oil and vinegar.
Bring to a boil and pour over salad; mix well to coat. Refrigerate
for 24 hours before serving.
