Ingredients
1 can (16 ounces) tiny green peas, drained1 can (14-1/2 ounces) French-style green beans, drained1 can (7 ounces) white or shoepeg corn, drained1 medium onion, finely chopped3/4 cup finely chopped celery2 tablespoons chopped pimientos, optional3/4 cup sugar1/2 cup vegetable oil1/2 cup white wine vinegar1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight.
