1 (16 oz.) can French style green beans, drained
1 (16 oz.) can tiny sweet peas, drained
1 c. finely chopped celery
1 (16 oz.) can whole kernel white corn, drained
1 green pepper, chopped
1 sm. onion, chopped
1 (2 oz.) jar chopped pimiento, drained

DRESSING:

1/2 c. sugar
2 tbsp. chopped fresh parsley
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. tarragon
1/2 tsp. basil
1/2 c. wine vinegar
1/2 c. vegetable oil

Combine all salad ingredients. Mix dressing ingredients thoroughly and pour over vegetables. Cover and refrigerate overnight. Will keep up to 3 days in the refrigerator. Serves 10 to 12.

Creighton