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If you prefer, substitute like-amount of frozen vegetables, cooked according to package directions and drained, for the canned.

Chilled Vegetable Salad

1 cup granulated 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

1. 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.
2. 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.

Makes 8 cups.

Note: Salad may be stored in an airtight container in the refrigerator for several days.