Belgian Salad

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup white vinegar
• 1 cup white sugar
• 1 (15 ounce) can green beans, drained
• 1 (15 ounce) can baby peas
• 1 (15 ounce) can white corn, drained
• 1 (2 ounce) jar pimentos, drained
• 1 cup chopped celery
• 1 cup chopped onion
• Salt and freshly ground black pepper to taste

Directions

In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.

In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.