#836 - Refrigerated Vegetable Salad

(by Shirley McNevich)

1 - 16oz. can cut green beans (drained)
1 - 16oz. can peas (drained)
1 - 16oz. can whole kernel corn (drained)
1 - 4oz. jar chopped pimentos (drained)
1 cup finely chopped celery
1 chopped medium onion
1 chopped green pepper
1 cup white sugar
1/2 cup cider vinegar
1/2 cup canola oil
1 tsp. salt
1/2 tsp. pepper

In a large glass bowl add all drained vegetables, celery, onion and green pepper--set aside. In a saucepan add white sugar, vinegar, oil, salt and pepper--turn heat on medium, stir and bring to a boil. Once boiling, boil for 3 minutes--remove from heat. Let the sauce mixture cool to room temperature, then pour sauce over the vegetables. Carefully stir all ingredients until mixed and coated, then refrigerate. Keep refrigerated.