Garden Vegetable Salad

Ingredients

• 2 cans shoepeg corn, drained
• 1 can small party peas, drained
• 1 can French green beans, drained
• 1 green pepper, diced
• 1 cup diced celery
• 1 cup chopped onion
• 1 jar pimiento, drained
• 3/4 cup vinegar
• 1 cup sugar
• 1/2 cup oil
• 1 tsp salt
• 1 tsp pepper

Instructions

1. Heat the vinegar, sugar, oil, salt, and pepper to dissolve the sugar.
2. Let cool and add to the vegetables.
3. Make a day ahead.
4. Will keep a week or more.
5. Serves 10-12.