Tangy Vegetable Salad

Name: Tangy Vegetable Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 cups
Ingredients: 14 1/2 ounces French style green beans, drained; 15 1/4 ounces white shoepeg corn, drained; 8 ounces baby peas, drained; 2 ounces pimiento, chopped & drained; 1 medium onion, chopped; 1 medium green pepper, chopped; 4 celery ribs, chopped; 1/2 cup vinegar; 1 tablespoon salt; 3/4 cup sugar; 1/4 cup vegetable oil

Submitted by chrissyc2002

"My SIL made this at Thanksgiving one year. It is one of her grandmother's favorite recipes. I love how light and refreshing this taste."

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Ready In:: 25mins
Ingredients:: 11
Yields:: 6 cups

ingredients

14 ¹⁄₂ ounces French style green beans, drained
15 ¹⁄₄ ounces white shoepeg corn, drained
8 ounces baby peas, drained
2 ounces pimiento, chopped & drained
1 medium onion, chopped
1 medium green pepper, chopped
4 celery ribs, chopped
¹⁄₂ cup vinegar
1 tablespoon salt
³⁄₄ cup sugar
¹⁄₄ cup vegetable oil

directions

Mix vinegar, sugar, salt, and oil in small saucepan. Heat until sugar is dissolved. Cool and pour over vegetables. This salad will keep in refridgerator for several days.