Ingredients: 3/4 cup vinegar 3/4 cup sugar 1 Tablespoon water 1 teaspoon salt 1/4 teaspoon pepper One 17-ounce can English peas One 12-ounce can shoe peg corn (or in frozen section of store) 2 ounces diced pimientos 1 cup finely chopped celery 1 cup finely chopped onions Directions:Drain liquid from peas, corn, and pimientos. Combine vegetables and pimientos in a bowl and toss lightly. Pour marinade over vegetable mixture and stir gently. Cover salad and refrigerate overnight. |