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Chilled Vegetable Salad


1 C sugar
3/4 C cider vinegar
1/2 C vegetable oil
1 Medium-sized green bell pepper, chopped
1 Medium-sized onion, chopped
3 Celery ribs, sliced
1 (7 oz. ) Jar diced pimento, undrained
1 (15.5 oz.) Can small sweet peas, drained
1 (14.5 oz) Can French-cut green beans, drained
1 (11 oz) Can white shoepeg corn, drained
1/4 Tsp salt/pepper


Here's a refreshing salad popular with my summer diners. Serve it with just about anything from the grill or oven. It's a hit with both vegetarians and meat eaters!

Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat, and cool for 30 minutes.

Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill the salad for 8 hours. Serve with a slotted spoon.

Salad may be stored in the refrigerator for several days.

Yield: 8 cups

I sometimes add veggies I'm in the mood for at the moment, like black peas.

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