Scandinavian Potluck Picnic Salad

Catte Nappe's Note:

I originally got this from a "best" of fundraiser cookbooks collection. It is "stupid simple", and ideal for make ahead or potluck purposes. In fact, it demands to be made ahead - at least 24 hours. It has loads of sugar, but a lot of that is drained off.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 16

• 2 (15 ounce) cans peas and pearl onions
• 1 (15 ounce) can whole kernel corn
• 1 (15 ounce) can French style green beans
• 1 (4 ounce) jar pimientos
• 1 large onion , chopped
• 1 stalk celery , chopped
• 1 cup vinegar
• ¼ cup oil
• 1 ½ cups sugar
• 2 tablespoons water
• 1 tablespoon paprika

Directions:

1. Drain canned vegetables. Mix together with fresh chopped vegetables. Mix dressing (vinegar, oil, sugar, water, paprika) and pour over vegetables.
2. Let stand 24 hours OR MORE in a covered container. Keeps well up to six weeks in the refrigerator.