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Overnight Vegetable Salad

can (16 oz.) tiny peas, drained
can (16 oz.) Frenchstyle green beans, drained
can (11 oz.) wholekernel corn, drained
medium onion, finely chopped
3/4 cup finely chopped celery

2 Tbsp. pimentos, chopped
3/4 cup sugar
/2 cup vegetable oil
1 1/2 cup white wine vinegar
1/4-1/2 tsp. salt
1/2 tsp. pepper

In a large bowl, combine all vegetables. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over vegetables. Cover and refrigerate overnight. This is a great keeper.

 



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