Belgian Salad recipe

10 servings

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

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.