Shoepeg Corn Salad - cooking recipe

Ingredients

1 can white Shoepeg corn, drained
1 can French-style green beans, drained
1 can English peas, drained
1 jar pimento, drained
1 small onion, diced
3/4 c. vinegar
3/4 c. sugar
1/2 c. cooking oil
salt to taste

Preparation

Bring vinegar, sugar and oil to a boil and pour over corn, green beans, English peas, pimento and onion; toss lightly. Marinate in refrigerator, then serve cold or reheat and serve warm.