Make-Ahead Veggie Salad

• 1 package (24 ounces) frozen shoepeg corn, thawed
• 1 package (16 ounces) frozen peas, thawed
• 1 package (16 ounces) frozen French-style green beans, thawed
• 1 large red onion, chopped
• 4 celery ribs, thinly sliced
• 2 medium carrots, thinly sliced
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 jar (4 ounces) diced pimientos, drained
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large bowl, combine the first 10 ingredients. Place remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over vegetable mixture; toss to coat. Refrigerate, covered, 8 hours or overnight, stirring occasionally.

frozen shoepeg corn, frozen peas, green beans, red onion, celery, carrots, green pepper, sweet red pepper, mushrooms, pimientos, sugar, olive oil, red wine vinegar, salt, pepper

Taken from www.tasteofhome.com/recipes/make-ahead-veggie-salad/ (may not work)