Edith's Pea Salad

• 12 cup corn oil
• 12 cup wine vinegar
• 12-34 cup sugar
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 (14 ounce) can tiny peas
• 1 cup French style green bean
• 1 cup shoe peg corn
• 1 (4 ounce) jar pimiento, chpd.
• 1 cup celery, chpd.
• 1 medium onion

1. Bring to boil oil, vinegar, salt, sugar and pepper.
2. Drain vegies.
3. Add celery and finely chopped onion.
4. Pour marinated sauce over and toss well.
5. Keeps several weeks.

corn oil, wine vinegar, sugar, salt, pepper, tiny peas, french style green bean, shoe peg corn, pimiento, celery, onion

Taken from www.food.com/recipe/ediths-pea-salad-92048 (may not work)