Garden Salad - cooking recipe

Ingredients

1 can Shoe Peg corn, drained
1 can tiny peas, drained
1 can French-style beans, drained
3/4 c. green pepper, chopped fine
1 c. celery, chopped fine
3/4 c. onion, chopped fine
1 small jar chopped pimento
1 c. sugar
1/2 c. oil
3/4 c. vinegar
1/2 tsp. pepper
1 tsp. salt
1 Tbsp. bean juice

Preparation

Bring last 6 ingredients to a boil.
Cool and pour liquid over the vegetables.
Refrigerate overnight.
Will keep for several weeks.