Tangy Salad - cooking recipe

Ingredients

1 can French-style green beans
1 can LeSueur peas
1 c. green onion, chopped
1 c. green pepper, chopped
1 can Shoe Peg white corn
1 c. chopped celery
1 small jar pimento
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil

Preparation

Heat to boiling the oil, sugar and vinegar; set aside to cool lightly.
Drain all vegetables and toss lightly.
Pour warm liquid over vegetables and refrigerate overnight.
This salad keeps well for over a week.