Corn Salad

[nverland]

Corn Salad

14 oz sliced green beans, drained
12 oz kernel corn, drained
1 cup chopped green pepper
1 cup sliced celery
1/2 cup green onions, sliced
2 tbs diced pimento
1/2 cup sugar
1/2 cup cider vinegar
Scant 1/4 cup salad oil
1/2 tsp salt
1/2 tsp pepper

Place first six ingredients in bowl. Combine sugar, vinegar, oil,
salt and pepper in small bowl. Stir until sugar is dissolved. Pour
over vegetables. Toss to coat. Let stand overnight in refrigerator.
Can be made several days in advance - will keep for two weeks.
Serves 10.

Note: Golden Caesar or Italian dressing can be used instead
of the sugar/vinegar/oil.