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1 (16 oz.) can Shoepeg corn 1 (16 oz.) can green peas 1 (16 oz.) can black-eyed peas 1 (16 oz.) can small green limas 1 c. chopped celery 1 large bell pepper, cut into small pieces 1 (4 oz.) jar chopped pimentos Sauce: 3/4 c. sugar 3/4 c. vinegar 1/2 c. oil 1/2 tsp. pepper 1 tsp. salt Boil sauce ingredients. Drain all liquids and then combine vegetables. Mix with cooled sauce. Refrigerate 24 hours. Or will keep and is just as good 4 weeks or longer. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |