Vegetable Salad

1. 1

   Drain green beans, peas, corn and pimentos.

2. 2

   Dice green pepper, celery and onion.

3. 3

   Heat for dressing and cool: sugar, salt, pepper, salad oil, vinegar and water.

4. 4

   Pour dressing over combined vegetables.

5. 5

   Let set overnight.

6. 6

   Keeps several days in refrigerator and can be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.