| Directions | Heat dressing and pour over vegetables. Refrigerate until chilled. |
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Ingredients | - | | 1 can shoepeg corn, drained |
- | | 1 can tiny peas, drained |
- | | 1 can French split green beans, drained |
- | | 1/2 cup onion, diced |
- | | 1/2 cup celery, diced |
- | | 1/2 cup green pepper, diced |
- | | 1 jar pimento peppers |
- | | DRESSING: |
- | | 1/2 cup oil |
- | | 1/2 cup vinegar |
- | | 3/4 cup sugar |
- | | 1 teaspoon salt |
- | | 1/2 teaspoon pepper |
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