Marinated Bean Salad—serves 6-to 8
1 small can white shoe peg corn
1 standard can French style green beans
1 standard can Le Sueur peas
1 cup chopped celery
3/4 cup chopped red onion
1 2-oz jar chopped pimentos
Drain all canned vegetables and mix all above ingredients.
1/2 cup white vinegar
1 cup sugar
1/2 cup salad oil
Heat together to ensure sugar is dissolved. Pour over vegetables and marinate overnight. Not necessary to refrigerate. Drain very well, perhaps several times, before serving.
