F O C Green Pea Salad

• 1 (14 ounce) can French style green beans, drained and cut in half
• 1 (14 ounce) can of young green peas, drained (LaSueur very young small early peas)
• 1 (14 ounce) can white shoepeg corn, drained
• 1 (4 ounce) jar diced pimentos, drained
• 1 cup diced celery
• 1 cup diced green pepper
• 1 cup diced onion
• MARINADE
• 1/2 cup oil
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon water
• 3/4 cup cider vinegar

1. Mix together vegetables together and set aside.
2. In a saucepan, mix oil, sugar, salt, pepper, water and vinegar and boil for 1 minute.
3. Pour over vegetables and refrigerate over night.
4. Stir before serving.
5. NOTES: The original recipe calls for a cup of sugar but it can be adjusted to taste. Also, if substituting Splenda, you do not need to boil the marinade.
6. NOTE 2: I made this to take to a luncheon/baby shower at work yesterday. I used 2/3 c Splenda instead of sugar and did not boil the dressing. Otherwise, I made as written. It was very easy to made, smelled wonderful, and tasted fantastic the next day. I saw several people going back for seconds! I have enough leftover for lunch today and am looking forward to it. I will definitely be making this recipe a lot this coming summer.

french style green beans, green peas, white shoepeg corn, pimentos, celery, green pepper, onion, marinade, oil, sugar, salt, pepper, water, cider vinegar

Taken from www.food.com/recipe/f-o-c-green-pea-salad-117642 (may not work)