1 c. vinegar
1 c. sugar
1/3 c. vegetable oil

Combine the above ingredients; heat to boiling. Boil for 5 minutes. DO NOT OVERCOOK. 2 cans Shoepeg corn (white) 1 can Leseur peas (silver can) 1 can pimentos, chopped 1 c. chopped onions 1 c. chopped green pepper 1 c. chopped celery

Drain all juices from vegetables and combine in a container. Pour hot dressing over the ingredients; seal the container and place in the refrigerator to cool. This salad should be prepared at least one day before it is to be served. Makes 15 to 20 servings.