MARINATED VEGETABLE SALAD
1 (16-ounce) can tiny green peas
1 (12-ounce) can white shoe-peg corn
1 (16-ounce) can French-style green beans
1 medium onion, chopped
3/4 cup celery, chopped
1/4 cup chopped pimento
SWEET & SOUR DRESSING:
1/2 cup oil
1/2 cup wine or regular white vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
Drain canned vegetables and combine with onion, celery and pimento. Prepare dressing and pour over all, tossing well. Refrigerate. Keeps in refrigerator 2 weeks. Serves 10-12. Best if prepared a day ahead.
Dressing: Mix all ingredients and heat to a boil; pour over vegetables.