Cold Vegetable Casserole - cooking recipe

Ingredients

1 (17 oz.) can corn
1 can peas
1 can French green beans
1 large jar pimentos
4 stalks chopped celery
1 purple onion, cut into rings
1 tsp. salt
1 tsp. pepper
1/2 c. oil
1 c. sugar
3/4 c. vinegar

Preparation

Drain vegetables.
In saucepan combine salt, pepper, oil, sugar and vinegar.
Bring to a boil.
Allow to cool.
Pour over vegetables and gently toss.
Refrigerate 24 hours.