Senate Salad - cooking recipe

Ingredients

1 can French-cut green beans
1 can small green peas
1 can whole kernel corn
1 onion, chopped
1 green pepper, chopped
1 small jar pimento
1 tsp. salt
dash of pepper
3/4 c. vinegar
3/4 c. sugar
1/2 c. oil

Preparation

Drain off juice from cans of vegetables.
Simmer together vinegar, sugar and oil.
As soon as it boils and sugar is dissolved, remove from heat and let cool a bit.
While it is cooling, mix all vegetables together.
Pour the still warm (but not boiling) vinegar mixture over vegetables.
Cover and refrigerate until well chilled.