| | Directions | | Drain canned vegetables. In a large bowl, combine all canned and chopped vegetables; add the well-mixed marinade. Refrigerate for 24 hours, stirring occasionally. Drain before serving on lettuce or as a side dish. Save some of juice for left overs. NOTE: Adjust the amount of pimento and pepper according to taste. |
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| Ingredients | | - |  | Serves: 8 to 10 |
| - | | 1 can shoe peg corn |
| - | | 1 can French cut green beans |
| - | | 1 can Le Sueur peas |
| - | | 1 jar pimento, chopped (4 ounce jar) |
| - | | 1 cup celery, chopped |
| - | | 1 bell pepper, chopped |
| - | | Marinade |
| - | | 1 tablespoon water |
| - | | 1 cup Sugar |
| - | | 1/2 cup oil |
| - | | 3/4 cup cider vinegar |
| - | | 1/2 teaspoon Salt |
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