Canned Garden Salad - cooking recipe

Ingredients

1 can LeSueur peas, drained
1 can white shoe peg corn, drained
1 can French green beans, drained
1 small jar pimento peppers, drained and chopped
1 c. celery, chopped fine
1 c. onion, chopped fine
1 c. green pepper, chopped fine
1/2 c. sugar
1/4 c. olive oil
1/2 tsp. pepper
1/2 c. vinegar
1 tsp. salt

Preparation

Put all vegetables into a large bowl and toss together. Boil together the sugar, olive oil, pepper, vinegar and salt and pour dressing over the vegetables; toss all together and refrigerate several hours or overnight.
Serve cold or at room temperature.