Recipe - Corn And Peas Salad

One half cup Vinegar
One half cup Oil
One half cup Sugar
2 cn LeSueur peas
2 cn White Shoe Peg corn
1 cup Diced celery
One half cup Diced green onions
1 cup Diced bell peppers
1 small Jar pimentos; minced

Note: Use Green Giant Corn and LeSueur peas with silver label. Heat
vinegar, oil and sugar long enough to dissolve sugar. Set aside to cool.
Drain corn and peas. Mix peppers, celery, green onions, corn, peas and
pimentos. Pour cooled vinegar mixture over top. Let set overnight. May be
kept in refrigerator for up to 2 weeks.
Posted to recipeludigest by "Diane Geary." diane@keyway.net on Feb 4,
1998