English Salad - cooking recipe

Ingredients

1 (16 oz.) can French-cut beans
1 (16 oz.) can LeSueur peas
1 (16 oz.) can white Shoe Peg corn
1 large chopped green pepper
1 large jar chopped pimentos
1 c. chopped celery
1 c. chopped onion
1 tsp. salt
1 tsp. black pepper
1 c. sugar
1/2 c. salad oil
3/4 c. white vinegar
1 Tbsp. water

Preparation

Drain juice from all vegetables.
In a pan, mix salt, black pepper, sugar, oil, vinegar and water.
Mix and heat mixture, stirring until sugar has dissolved.
Remove from heat; let stand to cool.
After cooling, mix in with vegetables.
Refrigerate at least 24 hours.
Pour marinade juice off.
Ready to serve.