1 small can french green beans
1 small cal green peas
1 small can whole kernel corn
2 or three stalks celery (chopped)
1 diced onion
1 small can pimentos
green pepper to taste
1/4 head cabbage (shredded)
3/4 cup sugar
1/2 cup salad oil
1/2 cup vinegar

Drain canned vegetables, combine with celery, onion, pimentos, green pepper and cabbage – combine sugar, vinegar and oil – pour over salad – toss

Note: The longer this is made the better it tastes – let stand in refrigerator at least overnight before eating.

Recipe courtesy of Matt’s mom, Margie.