Marinated Vegetable Salad - cooking recipe

Ingredients

1 can Shoepeg corn
1 can English peas (17 oz.)
1 can French-style green beans
2 oz. pimento peppers, chopped
1/2 c. finely chopped celery
1/2 c. finely chopped onions
1/2 c. finely chopped bell peppers
1/2 c. sugar
3/4 c. vinegar
1/2 c. peanut oil
1 tsp. salt
1/2 tsp. black pepper

Preparation

Drain vegetables and mix together.
Combine sugar, vinegar, peanut oil, salt and black pepper; bring this mixture to boil. Pour over vegetables and put in refrigerator for 24 hours.