Icebox Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) can cut green beans, drained
1 (17 oz.) can tiny peas, drained
1 (16 oz.) can whole kernel corn, drained
1 (4 oz.) jar chopped pimiento, drained
1 c. chopped celery
1 chopped medium onion
1 chopped medium green pepper
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.
Yield: 6 to 8 servings.