Shoe Peg Salad

The Record’s “Recipe of the Week”:
Shoe Peg Salad by Nellie Ferne Palmer

1 can shoe peg whole kernel corn
1 can French-style green beans
1 can party peas
1 small onion, chopped
1 green pepper, diced
1 small jar pimientos
3/4 cup vinegar
1/2 cup salad oil
1-1/2 tsp. salt
2 T. water
1 cup sugar

Combine the corn, green beans, peas, onion, green pepper, and pimientos in a bowl with a cover.

In a saucepan, combine the vinegar, oil, salt, water, and sugar. Bring to a boil. Let cool. Pour over the corn mixture and let stand at least four hours before serving.