Corn And Pea Salad - cooking recipe

Ingredients

1 (16 oz.) can white Shoepeg corn
1 large can LeSueur peas
1 (4 oz.) jar chopped pimentos
1 c. chopped celery
1 c. chopped green pepper
1/2 c. chopped onion
1 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
salt and pepper

Preparation

At least 24 hours before serving, drain corn, peas and pimientos.
Combine celery, green pepper and onion.