Icebox Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) can cut green beans
1 (17 oz.) can tiny peas
1 (16 oz.) can whole kernel corn
1 (4 oz.) jar chopped pimentos
1 c. finely chopped celery
1 medium green pepper, chopped fine
1 medium onion, chopped fine
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 glass bowl.
In a saucepan, put sugar, vinegar, oil, salt and pepper and bring to a boil.
Set aside to cool slightly.
Pour over vegetables and marinate overnight.
Keeps in refrigerator for two weeks very well.
Serves 8 to 10.