Marinated Vegetables - cooking recipe

Ingredients

1 (17 oz.) can small English peas, drained
1 (17 oz.) can white Shoe Peg corn, drained
1 (15 1/2 oz.) can French-style green beans, drained
1 (2 oz.) jar pimiento, drained and diced
1/2 c. celery, diced
1/2 to 1 c. onion, chopped
1/2 c. green pepper, chopped
1 c. sugar
1 tsp. salt
1/2 tsp. pepper
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 gently to blend well.
Cover and refrigerate 24 hours.