Marinated Vegetable Salad - cooking recipe

Ingredients

1 (4 oz.) can mushrooms
1 (No. 2) can tiny peas
1 (No. 2) can white corn
1 (No. 2) can French-style green beans
1 small jar diced pimentos
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
3/4 c. white vinegar
1/2 c. oil
3/4 c. sugar

Preparation

Drain all the canned vegetables well. Add the celery, onion and green pepper. Heat the oil, sugar and vinegar to a boil. Cool it and then pour over the vegetables.
Refrigerate overnight or longer. This will keep a long time in the refrigerator.