| | Directions | | Combine dressing ingredients and boil 1 minute. Cool. Drain all salad vegetables and put in a large bowl. Pour dressing over vegetables and let stand overnight. This salad may be kept up to 8 weeks in the refrigerator. |
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| Ingredients | | - |  | Dressing |
| - | | 1 cup Sugar |
| - | | 3/4 cup vinegar |
| - | | 1/2 cup salad oil |
| - | | 1 1/2 teaspoons salt |
| - | | 1/2 teaspoon garlic powder |
| - | | SALAD |
| - | | 2 cans small peas |
| - | | 1 can shoe peg corn |
| - | | 1 can French Style Green Beans |
| - | | 1 jar Pimentos, chopped (large jar) |
| - | | 1 green pepper, chopped |
| - | | 1 onion, chopped |
| - | | 6 stalks celery, diced |
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