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. finely chopped pimiento, optional
3/4 c. sugar
1/2 c. oil
1/2 c. white wine vinegar
1/2 tsp. salt
1/2 tsp. pepper

Preparation

In a large bowl, combine peas, beans, corn, onion, celery and pimiento.
In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves.
Pour over vegetables.
Cover and refrigerate overnight.
Serves 10-12.