Don't know if this is close to what you had, but this is always a hit with barbeque at our house. Even my picky son eats it!SUMMER SALAD
1 can shoepeg corn
1 can small peas, drained (reserve liquid)
2 cans french-style green beans, drained (reserve liquid)
1 large sweet Vidalia onion (finely diced)
1 large cucumber (finely diced)
5 stalks celery (finely diced)
1 small jar pimientos
1 cup sugar
3/4 cup cider vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Place all veggies in a large glass or stainless bowl. Mix sugar, vinegar, oil, salt and pepper in a seperate bowl and pour over the veggies. Vegetables must be covered, so if they aren't add some of the liquid from the peas or green beans until they are covered. Cover bowl and place in the refrigerator for at least 2 to 3 hours.