Marinated Vegetable Salad - cooking recipe

Ingredients

2 (1 lb.) cans French green beans, drained
2 (1 lb.) cans sliced carrots, drained
1 can Le Sueur baby peas, drained
1 (4 oz.) jar pimentos, drained
4 celery stalks, sliced
1 onion, chopped
1 green pepper, diced
2 c. sugar
1 c. vinegar
1/2 c. oil
1 tsp. salt

Preparation

Gently mix first 4 ingredients.
Add celery, onion and green pepper.
Place sugar, vinegar, oil and salt in a 2-quart pan and bring to a boil.
Pour over vegetables while hot.
Refrigerate for several hours or overnight.
Serves 18 to 20.