3/4 cup cider vinegar
1/2 cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced
1 (7 ounce) jar diced pimiento, undrained
1 (15 1/4-ounce) can small sweet green peas, drained*
1 (14 1/2 ounce) can French-cut green beans, drained*
1 (11 ounce) can white shoepeg corn, drained*
1/2 teaspoon salt
1/4 teaspoon pepper
Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat, and cool 30 minutes. Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.
Makes 8 cups.
*If you prefer, substitute like-amount of frozen vegetables, cooked according to package directions and drained, for the canned.
Note:
Salad may be stored in an airtight container in the refrigerator for several days.