Marinated Vegetable Salad - cooking recipe

Ingredients

1 (No. 2) can French green beans, drained
1 (No. 2) can Shoepeg corn, drained
1 small can tiny green peas, drained
1 small jar pimiento, chopped
1 c. chopped onions
1 c. chopped celery
1 c. sugar
3/4 c. vinegar
1/2 c. vegetable oil
1 tsp. salt
1/2 tsp. pepper

Preparation

Combine together.
Bring to a boil.
Let cool and pour over vegetables.
Refrigerate overnight before serving.
Keeps well for several days.