Overnight Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) can tiny green peas, drained
1 (16 oz.) can French-style green beans, drained
1 (11 oz.) can Shoe Peg white corn, drained
1 medium onion, finely chopped
3/4 c. finely chopped celery
2 Tbsp. chopped pimento (optional)
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. white wine vinegar
1/2 tsp. salt and pepper

Preparation

In a large bowl, combine peas, beans, corn, celery and pimento.
In saucepan, combine remaining ingredients.
Heat and stir until sugar dissolves. Cover and refrigerate overnight. Yields 10 to 12 servings.