Recipe - Overnight Vegetable Salad

1 cn (1 lb) tiny green peas;
drained
1 cn (l lb) french cut green
beans, drained
1 cn (11oz) white shoepeg corn;
drained
1 Jar (2oz) pimentos; drained
and chopped (optional)
1 md Onion; finely chopped
Three fourths cup Finely chopped celery
Three fourths cup Sugar
One half cup Vegetable oil
One half cup White wine vinegar
One half teaspoon Salt
One half teaspoon Pepper

Here's another dish that always goes over well at dinners. I got it from
the Sept/Oct 93 issue of Reminisce magazine. It was submitted to the
magazine by Jackie Carlile. I've made it for our church dinners several
times.

In a large bowl, combine peas, beans, corn, onion, celery and pimentos. In
a saucepan combine remaining ingredients; heat and stir until sugar
dissolves. Pour over the vegetables. Cover and refrigerate overnight.
Yield: 1012 servings. Salad will keep for several days in a covered dish
in the refrigerator. Posted to TNT Prodigy's Recipe Exchange Newsletter
by vergie1@juno.com (Vergie A Ewing) on Jul 26, 1997