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Canned vegetable salad

Yield: 8 Servings

Ingredients:

• 17 oz Corn canned
• 16 oz Green beans canned -- French style
• 8 1/2 oz Peas canned
• 2 oz Pimientos -- chopped
• 4 Stalks celery -- chopped
• 1 ea Green pepper -- chopped
• 1 ea Onion -- chopped
• 2/3 c Vegetable oil
• 2 tb Water
• 1 1/2 c Sugar

Instructions:

Combine corn green beans pimiento celery green pepper and onion in a large bowl tossing lightly. Cover and refrigerate 1 hour. Combine vinegar oil water and sugar; mix well. Pour over vegetable mixture. Cover and refrigerate at least 24 hours. Drain and serve in a lettuce-lined bowl. Recipe By : Barbara Davis From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est

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