Marinated Bean Salad

• 1 (17 oz.) can small English peas, drained
• 1 (16 1/2 oz.) can whole kernel corn, drained
• 1 (16 oz.) can cut green beans, drained
• 1 (16 oz.) can cut golden wax beans, drained
• 1 (8 1/2 oz.) can sliced carrots, drained
• 1 (2 oz.) jar diced pimiento, drained
• 1 (2 oz.) can sliced mushrooms, drained
• 1 medium onion, chopped
• 1 c. sugar
• 3/4 c. vinegar
• 1/2 c. vegetable oil
• 1 tsp. pepper
• 1/2 tsp. salt

1. Combine first 8 ingredients in large bowl; set aside.
2. Combine sugar and vinegar in small saucepan; bring to boil.
3. Stir in vegetable oil, pepper and salt; return to boil.
4. Remove from heat. Pour over vegetable mixture; cover and chill overnight.
5. Makes 10 to 12 servings.

peas, whole kernel corn, green beans, golden wax beans, carrots, pimiento, mushrooms, onion, sugar, vinegar, vegetable oil, pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=559642 (may not work)