My co-worker gave me a recipe that her family uses every year at
Thanksgiving. It's part of their traditional dishes and I liked it. I
liked it because it should be made a day ahead, it looks pretty on my
dishes, and it tasted good. It's almost like a relish type of side
dish and you can really never have too many of those. It goes nice
with turkey dinner.

JoAnn's Salad
1 can of TINY (not baby) peas, drained
1 can of shoepeg corn, drained
1 jar of pimentos, drained and cut in tiny pea size
1/3 cup green onion, cut in the tiny pea size
1/3 cup green bell pepper, cut in the tiny pea size
1/3 cup celery, cut in the tiny pea size
1/3 cup sugar
1/3 cup white vinegar
1/3 cup vegetable oil
s&p

Mix the sugar, vinegar, oil. Gently add the other ingredients.
Refrigerate overnight. I used a tupperward that I could turn upside
down every once in a while so the marinade would mix around the salad.

Karen