| | Directions | | For dressing, mix sugar, black pepper, salt, oil and vinegar. Cover all vegetables with dressing and let stand several hours in refrigerator. Keeps well. |
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| Ingredients | | - |  | 1 can peas, drained (17 ounce can) |
| - | | 1 can shoe peg corn, drained |
| - | | 1 can French-cut green beans, drained (15 ounce can) |
| - | | 1 jar pimentos, chopped, drained (2 ounce jar) |
| - | | 1/2 cup celery, chopped |
| - | | 1/2 cup green pepper, chopped |
| - | | 1 cup onion, chopped |
| - | | 1 cup Sugar |
| - | | 1/2 teaspoon black pepper |
| - | | 1 teaspoon Salt |
| - | | 1 tablespoon oil |
| - | | 3/4 cup white vinegar |
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