Recipe: Overnight Vegetable Salad

OVERNIGHT VEGETABLE SALAD

1 (10 oz) pkg frozen green peas, thawed
1 (15 to 16 oz) can red kidney beans, drained
1 (16 oz can) cut green beans, drained
1 (12 oz can) white whole kernel corn, drained
1 cup diced celery
1 medium onion, diced
1/2 cup diced green bell pepper
1 (2 oz) jar pimiento, chopped
FOR THE DRESSING:
3/4 cup white vinegar
1/2 cup sugar
2 tbsp salad oil
2 tsp water
1 1/2 tsp salt
1/2 tsp paprika

In a large bowl, combine all the vegetables and pimiento.

TO MAKE THE DRESSING:
In small bowl, combine remaining ingredients and stir until sugar is dissolved.

Pour dressing over vegetables and toss. Cover and refrigerate at least 24 hours, stirring occasionally.

Servings: 14
Source: Magazine Clipping