Chilled Vegetable Salad
- 1 c. sugar
- 3/4 c. cider vinegar
- 1/2 c. vegetable oil
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 3 celery ribs, sliced
- 1 (7 oz.) jar diced pimiento, undrained
- 1 (15 1/4 oz.) can small sweet green peas, drained
- 1 (14 1/2 oz.) can French-cut green beans, drained
- 1 (11 oz.) can white shoepeg corn, drained
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat and cool 30 minutes. Stir together rest of ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon. Makes 8 cups. Salad may be stored in an airtight container in the refrigerator for several days.
sugar, cider vinegar, vegetable oil, green bell pepper, onion, celery, pimiento, sweet green peas, green beans, white shoepeg corn, salt, pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=81993 (may not work)