Veggie Salad
2 cans French cut 1 small jar pimento,
green beans drained and chopped
2 cans shoe peg corn 3/4 cup sugar
2 cans small green peas 1/3 cup vinegar
1 cup chopped celery 1/4 cup oil
1/2 cup chopped onions Salt and Pepper to taste
Drain liquid from canned vegetables. Mix sugar, vinegar, oil, salt and pepper for topping. Layer ingredients in a bowl or dish. Pour topping and let stand in refrigerator overnight. Mix gently the next day. It will keep for up to a week in the refrigerator.
This recipe came from the Travis County EE Cookbook by Violet Alexander.