Title: Overnight Vegetable Salad
Categories: None
Yield: 1 Servings

1 cn (1 lb) tiny green peas;
-drained
1 cn (l lb) french cut green
-beans, drained
1 cn (11-oz) white shoepeg corn;
-drained
1 Jar (2-oz) pimentos; drained
-and chopped (optional)
1 md Onion; finely chopped
3/4 c Finely chopped celery
3/4 c Sugar
1/2 c Vegetable oil
1/2 c White wine vinegar
1/2 ts Salt
1/2 ts Pepper

Here's another dish that always goes over well at dinners. I got it from
the Sept/Oct 93 issue of Reminisce magazine. It was submitted to the
magazine by Jackie Carlile. I've made it for our church dinners several
times.

In a large bowl, combine peas, beans, corn, onion, celery and pimentos. In
a saucepan combine remaining ingredients; heat and stir until sugar
dissolves. Pour over the vegetables. Cover and refrigerate overnight.
Yield: 10-12 servings. Salad will keep for several days in a covered dish
in the refrigerator. Posted to TNT - Prodigy's Recipe Exchange Newsletter
by vergie1@juno.com (Vergie A Ewing) on Jul 26, 1997