Icebox Vegetable Salad - cooking recipe

Ingredients

1 can green beans, drained
1 can tiny peas, drained
1 can whole kernel corn, drained
1 (4 oz.) jar pimento, chopped and drained
1 c. celery, finely chopped
1 medium onion, chopped fine
1 medium green pepper, chopped fine
1 c. sugar
1/2 c. vegetable oil
1/2 c. vinegar
1/2 tsp. salt
1/2 tsp. pepper

Preparation

Combine all vegetables in a large bowl; set aside.
In saucepan, combine sugar, oil, vinegar, salt and pepper.
Bring to a boil; cool slightly.
Pour over vegetables.
Cover and refrigerate overnight.
Will keep up to one week.