Vegetable Salad - cooking recipe

Ingredients

1/2 c. tarragon vinegar
1/2 c. Wesson oil
1 c. sugar
1 tsp. salt
1/2 tsp. black pepper
1 can LeSueur peas, drained
1/2 chopped carrots (optional)
1 (16 oz.) can Shoe Peg corn, drained
1 small bell pepper, chopped
1 bunch green onions, chopped
1 c. chopped celery
1 small can pimentos (optional)

Preparation

Mix vinegar, oil, sugar, salt and pepper in saucepan.
Bring to boil.
Remove from heat and set aside to cool while mixing vegetables in separate bowl.
Once mixture is cool, pour over vegetables.
Will store up to 3 weeks in sealed container in refrigerator.