Dressing
- 1/2 cup salad oil
- 2/3 cup wine vinegar
- 3/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Salad
- 1 16-ounce can tiny green peas
- 1 12-ounce can tiny white shoepeg corn
- 1 16-ounce can french style green beans
- 1 medium onion, chopped
- 3/4 cup finely chopped celery
- chopped pimento to your liking
Directions
First make the dressing; combine all ingredients and heat to boiling. Drain canned vegetables well and combine with remaining ingredients. Pour dressing over all. let set 24 hours before serving. It will keep several weeks in the fridge.
