Pea Salad

– Angie Slaughter

• 1 can white shoe peg corn, drained
• 1 can tender peas, drained
• 1 can French green beans, drained
• 1 jar chopped pimientos, drained
• 1 green pepper, chopped
• 1 medium onion, chopped

Dressing:

• 1 C. sugar
• 1/3 C. vegetable oil
• 3/4 C. white vinegar
• 1 t. salt
• 1/4 t. pepper

Dump vegetables into a large bowl.

Put all dressing ingredients into a saucepan and bring to a boil.

Boil one minute, let cool, and pour over vegetables.

Chill for several hours.