Icebox Vegetable Salad - cooking recipe

Ingredients

1 can (16 oz.) cut green beans, drained
1 can (17 oz.) tiny peas, drained
1 can (16 oz.) whole kernel corn or Shoepeg corn, drained
1 jar (4 oz.) chopped pimiento, drained
1 c. finely chopped celery
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1 tsp. salt
1/2 tsp. pepper

Preparation

Combine all vegetables in a large glass bowl; set aside.
In a saucepan, combine sugar, vinegar, oil, salt and pepper; bring to a boil.
Cool slightly and pour over vegetables.
Cover and refrigerate overnight.
Yields 6 to 8 servings.