Marinated Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) can tiny green peas
1 (12 oz.) can tiny white Shoe Peg corn
1 (16 oz.) can French-cut green beans
1 medium onion, chopped
3/4 c. finely chopped celery
pimento to taste
1/2 c. salad oil
1/2 c. wine vinegar
3/4 c. sugar
1 tsp. salt
1/2 tsp. pepper

Preparation

Drain canned vegetables.
Mix first 6 ingredients.
Combine rest of ingredients and heat to boiling.
Pour over vegetables and let set overnight at least.
Mixture will keep several weeks in refrigerator.
Serves 8 to 10.