Make-Ahead Sweet Pea Lunchbox Salads

• 1/2 cups Granulated Sugar
• 1/4 cups White Vinegar
• 1/3 cups Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 4 Pint-sized Wide-mouth Mason Jars With Lids
• 2 cups Celery, Chopped
• 1 can (14.5 Oz. Can) White Kernel Corn, Drained
• 1/2 cups Red Onion, Chopped
• 1/2 cups Green Bell Pepper, Chopped
• 1 can (14.5 Oz. Can) Green Beans, Drained
• 1 can (4 Oz. Can) Jar Pimiento Peppers, Drained
• 2 cups Frozen Peas, Rinsed Under Water To Partially Thaw

1. For the the dressing: In a small saucepan, heat the sugar, vinegar, olive oil, salt, and pepper and stir until dissolved. Set aside and allow it to cool before assembling the salads.
2. For the salad: Into the 4 wide-mouth mason jar/containers, layer salad ingredients in the order they appear above, concentrating ingredients around the outside of the jar. End with the layer of peas.
3. Pour cooled dressing over the top. Cover and refrigerate for up to 4 days. The salads get better with time as the dressing gets a chance to infuse into the salad. Toss/shake just before serving.

sugar, ubc, olive oil, salt, ground black pepper, mason, celery, white kernel, red onion, green bell pepper, green beans, pimiento peppers, frozen peas

Taken from tastykitchen.com/recipes/salads/make-ahead-sweet-pea-lunchbox-salads/ (may not work)