Veggie Salad - cooking recipe

Ingredients

1 can LeSueur baby peas
1 can Shoe Peg corn
1 can French green beans
1 can chickpeas
1 c. chopped celery
1 diced green pepper
1 whole medium onion, diced
1 jar pimento
1/2 c. Wesson oil
1/2 c. vinegar
1 Tbsp. water
1/2 c. sugar
1/4 tsp. paprika
1/4 tsp. dry mustard

Preparation

Drain canned vegetables into a bowl.
Add green peppers, celery and pimento.
Mix together oil, vinegar, sugar, water, paprika and mustard until sugar melts.
Pour over vegetables.
Marinate for 24 hours.