Marinated Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) can Shoepeg corn
1 (16 oz.) can small peas
1 (16 oz.) can French-cut green beans
1 small jar pimentos
1 medium green pepper, chopped
1 c. onion, chopped
1 c. sugar
1/2 tsp. salt
1/2 c. corn oil
3/4 c. vinegar
1 Tbsp. water

Preparation

Drain corn, peas and beans; place in a bowl.
Add pimentos, green pepper and onion.
Set aside.
Place remaining ingredients in a pan and boil.
Cool.
Pour over vegetables.
Leave overnight.