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2/3 c. vinegar
1/2 c. vegetable oil
1 c. sugar
1/2 tsp. black pepper
16-oz. can small green peas
16-oz. can French cut green beans
16-oz. can shoepeg corn
1/2 c. pimento, chopped
1/2 c. onion, chopped
1 c. green pepper, chopped
1 c. celery, chopped
1 c. grated carrots

Combine vinegar, oil, sugar, and black pepper. Bring to a boil;
boil 1 minute and set aside to cool.

Open all cans and drain well. Chop all fresh vegetables. Combine
fresh vegetables and drained vegetables in a large bowl. Pour
cooled dressing over vegetables. Refrigerate until ready to serve.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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