Brazilian salad:
Drain and combine 1 (15oz) can each of white shoepeg corn, french cut green beans, and le seur peas. Add 1 c. each chopped onion and celery. Add either one can sliced black olives or one jar of pimentos.
In a sauce pan combine 1/2c. oil and 1/2c. apple cidar vinegar and 1 c. sugar. Bring to boil over medium heat and stir until sugar dissolves. Let cool and pour over vegetable mixture. Refrigerate overnight.
Has a great sweet/sour taste. I took it to a 4th of July party and folks raved.