Tailgate Salad Wednesday, August 13, 2008


1 14 1/2 oz can whole kernel corn
1 14 1/2 oz can green beans
1 16 oz bag frozen sweet peas - thawed
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped onions
1 small jar diced pimentos
1 cup sugar
3/4 cup vinegar
1/2 cup oil


Drain and rinse canned vegetables. Mix with remaining vegetables. Combine sugar, vinegar and oil and bring to a boil. Simmer a minute. While hot, mix with vegetables. Refrigerate overnight or longer. Will keep in the refrigerator for a couple of weeks.


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