- 15 ounce can peas, drained
- 15 ounce can shoe peg corn, drained
- 15 ounce can green beans, drained
- 2 ounce jar pimentos
- 1 cup chopped celery
- ½ cup chopped green bell pepper
- ½ cup chopped onion
- 1 cup white sugar
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ cup vegetable oil
- ¾ cup white wine vinegar
- Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
- In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
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