Summer Salad - cooking recipe

Ingredients

1 can Shoepeg corn, drained
1 can French-style green beans, drained
1 can green peas, drained
1 bell pepper, minced
1 medium onion, minced
1/2 c. white vinegar
1/2 c. sugar
1/2 c. vegetable oil
1 (2 oz.) jar diced pimiento

Preparation

Dissolve sugar in vinegar; heat if necessary.
Mix remaining ingredients in covered dish.
Pour solution of vinegar, sugar and oil over vegetables.
Store in refrigerator, preferably overnight. Serve cold.