Cold Vegetable Salad - cooking recipe

Ingredients

16 oz. can each: baby peas, Shoe Peg white kernel corn, French-style green beans, well drained (chop beans)
1 c. green bell pepper, diced
1 c. onion, diced
1 c. celery, diced
1/2 to 1 (4 oz.) jar pimientos, drained and chopped
1 tsp. salt
1 tsp. pepper
3/4 c. vinegar
1 tsp. water
1 c. sugar
1/2 c. oil

Preparation

Cool, add to vegetables and marinate overnight in refrigerator.
Use glass or china bowl.
Will keep up to two weeks in refrigerator.