Corn Salad - cooking recipe

Ingredients

1 (No. 2) can French-cut green beans, chopped
1 (No. 2) can LeSueur peas
1 can white Shoe Peg corn
1 large jar pimentos, chopped
1 c. diced onion
1 c. diced celery
1 c. diced green peppers
1 c. sugar
1 Tbsp. water
1 tsp. salt
1/2 c. oil
3/4 tsp. pepper
3/4 c. vinegar
1/2 c. liquid from vegetables

Preparation

Drain first four ingredients, reserving 1/2 cup liquid.
Heat almost to boiling the sugar, water, salt, oil, pepper, vinegar and liquid from vegetables.
Cool and pour over vegetables. Refrigerate overnight or longer.
Be sure to use Shoe Peg corn.