Vegetable Salad - cooking recipe

Ingredients

1 c. chopped celery
1 c. French string beans
1 c. small lima beans
1 c. kidney beans
1 can English peas
1 c. whole kernel corn
1 purple onion
1 small jar pimento
1/2 c. bell pepper, chopped fine

Preparation

Drain all cans, then combine all ingredients in a bowl.
Then place in a saucepan 1 cup vinegar, 1/2 cup sugar and 3/4 cup cooking oil.
Boil real good.
Cool and pour over vegetables. Keeps in refrigerator 4 to 5 days.