| | Directions | | Drain vegetables and add peppers, celery and onions. Combine vegetables and dressing in a large Tupperware bowl. Marinate overnight. DRESSING: Mix ingredients for dressing in a small saucepan and bring to a boil. Remove from heat and cool. Add to vegetables and chill. **Carrots, pimento or other canned vegetables can be added if desired. |
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| Ingredients | | - |  | 1 can white shoe-peg corn |
| - | | 1 can green beans |
| - | | 1 can sweet peas |
| - | | 1 can pinto beans |
| - | | 1 bell pepper, chopped (large) |
| - | | 3 stalks celery, chopped |
| - | | 1 bunch green onions |
| - | | DRESSING; |
| - | | 3/4 cup white vinegar |
| - | | 1/3 cup oil |
| - | | 1 cup Sugar |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon black pepper |
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