Icebox Vegetable Salad


Submitted By: Dorothy Jean Beckham

Ingredients

  • 1 (16-ounce) can French-style green beans, drained
  • 1 (17-ounce) can tiny green peas, drained
  • 1 (16-ounce) can whole kernel corn, drained
  • 1 (4-ounce) jar chopped
  • pimentos, drained
  • 1 cup finely chopped celery
  • 1 medium onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 cup sugar
  • 1/2 cup vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

    • Instructions


    Combine first seven ingredients in a large bowl. In a saucepan, combine sugar, vinegar, oil, salt, and pepper. Bring to a boil; cool slightly and pour over vegetables. Cover and refrigerate overnight. Salad may be stored in refrigerator for up to one week.
    Yield: 8-10 servings.