Vegetable Salad - cooking recipe

Ingredients

1 (12 oz.) can white Shoepeg corn
1 (11 to 17 oz.) can small green peas
1 (11 to 17 oz.) can French-style green beans
1 large onion, chopped
1 small jar pimento
1 c. chopped celery
1 green pepper, chopped
2/3 c. vinegar
1 c. sugar
1/2 c. oil

Preparation

Drain corn, beans and peas. Chop celery, onion and pepper. Combine vegetables. Heat sugar, vinegar and oil until sugar dissolves. Cool; pour over vegetables. Keep in refrigerator - will keep for a week.