16 oz. can french-style green beans drained

16 oz. can shoe peg-style corn drained

16 oz. can LaSeuer small peas drained

4 oz. jar chopped pimientos drained

1 C celery chopped

1 C any color bell pepper chopped

1 C diced onion red yellow white sweet

1 C white wine vinegar or cider vinegar

3/4 C sugar

2/3 C canola or avacado oil

black pepper to taste

Salad:  combine all vegetables in covered bowl.  pour marinade over top of vegetables and refrigerate for 24 hours before serving.  

Marinade:  heat vinegar sugar and oil til sugar is dissolved.   set aside to cool.  add pepper.

*top vegetable salad on top of shredded lettuce if desired.