1/4 cup granulated sugar
1/2 cup cider vinegar
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon paprika
2 15-ounce cans french-style green beans, drained
2 15-ounce cans black-eyed peas, drained
2 15 1/4-ounce cans small green peas, drained
2 4-ounce jars pimiento drained and diced
1 cup green onions sliced
1 16-ounce package frozen  shoe peg corn thawed
1 green bell pepper diced
1 cup chopped celery

Bring first 5 ingredients to a boil over medium heat, stirring often, 5 minutes or until sugar is dissolved. Remove from heat, and let stand 30 minutes to cool.

Stir together green beans and the next 7 ingredients in a large bowl, gently stir in dressing. Cover and chill for at least 8 hours. Serve with a slotted spoon.

Sandie Bailey