Bean Corn Salad - cooking recipe

Ingredients

1 (17 oz.) can small English peas
1 (16 oz.) can French-style beans
1 (12 oz.) can Shoepeg corn
1 onion, chopped
1 bell pepper, chopped
1 (2 oz.) jar pimiento, chopped
3/4 c. sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. salt

Preparation

Drain canned vegetables.
Mix chopped vegetables. Add vinegar, oil, sugar and salt.
Refrigerate 24 hours before serving.