Marinated Vegetable Salad - cooking recipe

Ingredients

1 large can English peas, drained
1 large can Shoepeg corn, drained
1 large can French-style green beans, drained
1 (2 oz.) jar pimento, diced and drained
1/2 to 1 c. chopped onion
1/2 c. chopped green pepper
1 c. sugar
1/2 tsp. pepper
1 tsp. salt
1/2 c. vegetable oil
3/4 c. vinegar

Preparation

Combine vegetables, tossing lightly.
Combine remaining ingredients.
In a medium saucepan, bring to a boil over low heat, stirring occasionally.
Pour over vegetables.
Stir to blend. Cover and chill 24 hours.