Vegetable Salad - cooking recipe

Ingredients

1 can French-style green beans
1 can LeSueur peas
1 c. celery, diced
1 small onion, chopped
1 small jar pimentos
1 small can Shoe Peg corn
1/2 c. bell pepper, chopped
1/4 c. vegetable oil
1 c. vinegar
3/4 c. sugar
salt and pepper to taste

Preparation

Drain all canned vegetables.
Combine oil, sugar, vinegar, salt and pepper in a saucepan.
Bring to a boil and let cool. Combine all vegetables in a covered bowl; pour cooled vinegar mixture over vegetables and stir well.
Chill several hours before serving. Will keep several days in refrigerator.