Corn and Pea Salad  

Ingredients

1/3 c. vegetable oil

1/3 c. white vinegar

1/4 c. sugar

1/8 tsp. salt

1 (10 1/2 oz.) can whole kernel corn, drained

1 (8 1/2 oz.) can English peas, drained

1 (4 oz.) jar chopped pimiento

1 c. chopped celery

1 c. chopped green and red pepper

1 c. chopped green onion  

Directions

Combine first 4 ingredients in a small saucepan. Bring to a boil, stirring to dissolve sugar.

Cool 5 minutes. Combine corn and remaining ingredients in a bowl; stir in vinegar mixture.

Cover and chill at least 8 hours, stirring occasionally. To serve, use a slotted spoon.