VEGETABLE SALAD

submitted by Jennilee Robinson

INGREDIENTS

2 CUPS CHOPPED CELERY
2 CUPS CHOPPED BELL PEPPER
1/2 CUP CHOPPED ONION (PURPLE)
1/2 TSP. CUMIN
2 TABLESPOONS SALT
PEPPER TO TASTE
4 OZ. JAR PIMENTO
2 CANS FRENCH CUT GREEN BEANS (DRAINED)
1 CAN LESUER PEAS (DRAINED)
1 CAN WHOLE KERNEL CORN (DRAINED)

DRESSING


1 CUP SUGAR
3/4 CUP APPLE CIDER VINEGAR
1/2 CUP OIL

DIRECTIONS

MIX DRESSING WELL
POUR OVER VEGGIES
REFRIGERATE OVERNIGHT
KEEPS WELL