Marinaded Vegetable Salad

This too is an old recipe.  Many years ago I tasted this at a Church picnic at the Old Lock and Damn Park.  I regret that I do not recall the name of the lady who made it, served it, and so graciously gave me this recipe.  I was a young mother and she had grey hair much as I do now!

It is made with common pantry items and just gets better as it marinates in the refrigerator.  I have doubled her recipe and used "crisp" corn rather than the white shoe peg variety.  I adapted it further by using cut green beans and using half cider vinegar. and half white vinegar.  It is delicious either way and I love to make it every spring when I get "crazy" for salads!

Ingredients for Marinaded Vegetable Salad:

2 cans white shoe peg corn drained
2 cans French cut green beans drained
2 cans baby peas drained
1 jar pimentos drained
1 C. diced celery
1/2 C. onion diced small

Place the above salad ingredients into a container you can seal or with a lid to marinade in the refrigerator and set aside while you make the dressing.

1 1/2 C. sugar
1 C. white vinegar
2/3 C. oil
salt and black pepper to taste (I use a very good sized pinch of each.)

Combine the dressing ingredients in a medium size pan and bring to a boil stirring until the sugar dissolves.  Remove from the heat and pour onto the drained vegetables.  Stir to combine.  Store covered in the refrigerator for at least 24 hours before serving.

Yield 16 servings.