Vegi Salad - cooking recipe

Ingredients

2 (16 oz.) cans Shoe Peg corn (white)
1 (2 oz.) jar pimento
1 can small English peas
1/2 c. bell pepper, diced
1/2 c. chopped onion (fine)
2 stalks celery, diced
1/2 c. sugar
1/2 c. vegetable oil
1/2 c. vinegar (white)
1 tsp. salt
1 tsp. pepper

Preparation

Mix and pour over vegi mixture.
Cover and chill overnight. Will last up to 6
weeks.