Dressing:

3/4 c. vinegar
1/2 c. vegetable oil
3/4 c. sugar
1 tsp. salt
1 tsp. pepper

Salad:

1 can tiny peas, drained
1 can French-cut green beans, drained
1 can white corn kernels, drained
1 small jar pimentos, drained
1 green bell pepper, seeded and diced
1 cup diced celery
1 small bunch green onions, chopped

Combine all dressing ingredients in a saucepan. Bring to a boil. Remove from heat and cool. Place salad ingredients in a large bowl. Top with dressing and toss.

Cover and refrigerate overnight. Drain before serving. Great recipe for a dinner party or shower.

Makes a large quantity.

Serves 16.