Marinated Bean Salad (MS) Recipe

1 15-ounce can English peas, drained
1 11-ounce can white shoepeg corn, drained
1 15-ounce can French-style green beans, drained
1 2-ounce jar pimentos, chopped and drained
1 medium onion, chopped
4-5 stalks celery, chopped
1 green pepper, diced
Marinade
1 and 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
1/2 cup water
1 cup vinegar
1 and 1/2 cups sugar

Combine canned and fresh vegetables in a medium-size bowl. In another bowl, combine marinade ingredients and heat in microwave until sugar is dissolved. Allow marinade to cool, then pour over vegetables. Refrigerate salad for 24 hours and drain off marinade before serving. This salad keeps in refrigerator for about one week.

Tips From Our Test Kitchen: Substitute fresh garden vegetables for canned vegetables.