Marinated Vegetable Salad - cooking recipe

Ingredients

1 (17 oz.) can English peas drained
1 (17 oz.) can shoe pig corn
1 (15 1/2 oz.) can fresh style green beans
1 (2 oz.) jar pimento
1/2 c. diced celery
1/2 c. chopped green peppers
1/2 c. chopped onion
1 c. sugar
1/2 tsp. pepper
1 tsp. salt
3/4 c. vinegar (Heinz apple cider vinegar)

Preparation

Combine all vegetables in large bowl and toss lightly.
Combine remaining ingredients in a medium saucepan, bring to boil over low heat, stirring gently to blend and dissolved sugar.
Pour cooled vinegar mixture over vegetables, cover and chill for 24 hours. Serve and enjoy.
Serves 6-8 people.