Marinated Vegetable Salad

Dressing:

3/4 cup cider vinegar

1/2 cup oil

1 cup sugar

1/2 tsp salt

1 tsp pepper

1 TB water

Combine ingredients in a saucepan. Heat over high flame and boil for 1 minute. Remove from heat and cool. Pour over vegetables.

Combine:

2 cans white shoe peg corn, drained

1 can small green peas, drained

1 can french green beans, drained

1 can black beans, drained and rinsed

1 cup celery, chopped

1 jar chopped pimentos, drained

1 bunch green onions, chopped

1 cup green pepper, chopped

If you want to double the recipe you do NOT need to double the dressing.

The salad will keep in the fridge for up to 2 weeks.