Cold Garden Salad

• 34 cup apple cider vinegar
• 34 cup sugar
• 12 cup olive oil
• 1 teaspoon salt
• 12 teaspoon black pepper
• 1 (15 ounce) can le seuer peas, drained
• 1 (15 ounce) can French style green beans, drained
• 1 (11 ounce) can white shoepeg corn, drained
• 1 (2 ounce) jar diced pimentos, drained
• 1 cup celery, finely chopped
• 1 cup green pepper, finely chopped
• 1 cup green onion, finely chopped

1. Mix the dressing ingredients in a medium saucepan.
2. Bring to a boil, stirring often.
3. Reduce heat and cook 1 or 2 minutes until the sugar is dissolved.
4. Remove from heat and let cool.
5. Combine all the vegetables in large bowl, pour in the cooled dressing, and stir.
6. Cover and marinate overnight in the refrigerator.
7. Serve with slotted spoon.
8. Keeps in refrigerator one week.

apple cider vinegar, sugar, olive oil, salt, black pepper, seuer peas, french style green beans, white shoepeg corn, pimentos, celery, green pepper, green onion

Taken from www.food.com/recipe/cold-garden-salad-110328 (may not work)