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, chopped
• 1 (7 oz.) jar chopped pimento, undrained
• 1 (15 oz.) can small green peas (LeSueur), drained
• 1 (14 oz.) can French cut green beans, drained
• 1 (11 oz.) can white shoe peg corn, drained
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Bring first three ingredients to a boil in a small saucepan over medium heat; cook, stirring often for 5 minutes or until sugar dissolves. Remove dressing from heat and cool for 30 minutes. Stir together chopped bell pepper and next 8 ingredients in a large bowl. Gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon. Keeps well in an airtight container in refrigerator for several days.

sugar, cider vinegar, vegetable oil, green bell pepper, onion, celery, pimento, green peas, green beans, white shoe peg corn, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80708 (may not work)