Ingredients

The following ingredients have 9 Servings
  • 1 cup sugar
  • 1/2 cup cider vinegar
  • 1/2 cup canola oil
  • 1 tsp salt
  • pepper to taste
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can tiny peas, drained
  • 1 (14 oz) can cut green beans, drained
  • 1 (4 oz) jar diced pimientos
  • 1 cup celery, finely chopped
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped

Instruction

  • I n a sauce pan, combine the sugar, vinegar, oil, salt, and pepper. Bring to a boil stirring occasionally. Remove from heat and set aside to cool slightly.
  • Combine all the the remaining ingredients into a large bowl. Once dressing has cooled slightly pour over all of the vegetables and stir to coat.
  • Cover and refrigerate overnight. Drain off excess dressing and serve. Serves 8-10. Can be kept in the fridge for up to 1 week.