Scandinavian Potluck Picnic Salad

Submitted by Catte Nappe

"I originally got this from a "best" of fundraiser cookbooks collection. It is "stupid simple", and ideal for make ahead or potluck purposes. In fact, it demands to be made ahead - at least 24 hours. It has loads of sugar, but a lot of that is drained off."

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Ready In:: 20mins
Ingredients:: 11
Serves:: 16

ingredients

2 (15 ounce) cans peas and pearl onions
1 (15 ounce) can whole kernel corn
1 (15 ounce) can French style green beans
1 (4 ounce) jar pimientos
1 large onion, chopped
1 stalk celery, chopped
1 cup vinegar
¹⁄₄ cup oil
1 ¹⁄₂ cups sugar
2 tablespoons water
1 tablespoon paprika

directions

Drain canned vegetables. Mix together with fresh chopped vegetables. Mix dressing (vinegar, oil, sugar, water, paprika) and pour over vegetables.
Let stand 24 hours OR MORE in a covered container. Keeps well up to six weeks in the refrigerator.