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1 can Shoepeg corn, drained
1 can English peas, drained
1 can baby limas, drained
1 can black-eyed peas, drained
1 small jar pimentos, drained
1/4 c. green onions, chopped
1/4 c. bell pepper, chopped
1 1/4 c. sugar
3/4 c. vinegar
3/4 c. vegetable oil
1 tsp. salt
1 tsp. pepper

Combine sugar, vinegar, oil, salt and pepper in a saucepan. Bring to
boil while mixing with a whisk. Remove from heat and let cool
completely. In large bowl, combine all other ingredients. When
marinade has cooled, pour over beans and stir gently. Refrigerate
for 24 hours.

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