Marinated Vegetables - cooking recipe

Ingredients

1 (17 oz.) can small English peas, drained
1 (17 oz.) can white Shoepeg corn, drained
1 (15 1/2 oz.) can French-style green beans, drained
1 (2 oz.) jar diced pimiento, drained
1/2 c. diced celery
1/2 to 1 c. chopped onion
1/2 c. chopped green pepper
1 c. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 c. vegetable oil
3/4 c. vinegar

Preparation

Combine vegetables, tossing lightly.
Combine remaining ingredients in a medium saucepan; bring to boil over low heat, stirring
occasionally.
Pour over vegetables, stirring gently to blend well.
Cover and refrigerate 24 hours.
Yields 6 to 8 servings.