Veggie Salad

Submitted by Anita McIntosh

SALAD:

1 - 17 oz. can French style green beans, drained

1 - 17 oz. can tiny peas, drained

1 - 16 oz can kernel corn, drained

l small jar pimentos (drained)

1 cup chopped celery

1 medium chopped onion

1 small green pepper (optional)

In a large bowl, mix all the above, then pour the dressing and mix.

May be stored in fridge for 1 week.

DRESSING:

1/2 cup white sugar

1/2 cup white vinegar

1/4 cup vegetable oil

salt and pepper

Add all ingredients in a sauce pan. Bring to a boil, Set aside. When cool, add to the veggies.

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