Thanksgiving Indian Salad

Ingredients

• 1 can White Shoe Peg corn; drained
• 1 can French style green beans; drained
• 1 can Le Sueur peas; drained
• 1 small can water chestnuts; drained and sliced if whole
• 1/2 cup diced celery
• 3/4 cup dried onion
• 1 large jar sliced pimentos; drained
• 1 small green, yellow or red bell pepper; diced
• 1 cup sugar
• 1 cup canola oil
• 3/4 cup white vinegar
• fresh cracked pepper to taste
  

Mix all vegetables and toss gently to mix. In a medium bowl whisk the sugar, vinegar and oil; pour this over vegetable mixture and refrigerate over night before serving.

Submitted by Dawn VanHorn
This recipe is a favorite in our house for the holidays. The longer it sits the better it gets.