Chilled Vegetable Salad

Ingredients 1 cup sugar 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 Directions Preparation 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. NOTE: Salad may be stored in an airtight container in the refrigerator for several days.

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