COLD VEGGIE SALAD - Carol Becker

1 can LeSeur Tiny Green Peas - drained

1 can French Style Green Beans - drained

1 can Shoepeg White Corn - drained

3/4 cup diced celery

2 Tblsp. chopped Pimentoes (1 small jar)

1 medium Spanish Onion - chopped

3/4 c. sugar

1/4 c. vegetable oil

1/2 white wine vinegar

1/2 tsp. salt

1/2 tsp. pepper

Mix all veggies in a medium bowl.

Put last five ingredients in a saucepan and heat until sugar is dissolved. Pour over veggies - cover - let stand in refrigerator for 24 hours.

NOTE: Frozen peas can be used for more color.