1 small can garbanzo peas
1 can Shoe Peg corn
1 can green beans (Italian style)
1 small jar pimento
1 can black-eyed peas
1 c. chopped red onion
1 c. blanched baby carrots
1 c. sugar
1/2 c. vinegar
1/4 c. oil
1 tsp. salt
1 tsp. pepper

Drain all canned vegetables and place in a large bowl. In a saucepan, mix sugar, vinegar, oil, salt and pepper. Heat mixture until sugar dissolves. Let cool. Add vinegar mixture to vegetables. Toss.

This salad is better made when refrigerated overnight. It will keep 2 weeks in the refrigerator.