Pea Salad - cooking recipe

Ingredients

1 can small peas
1 can white whole kernel corn
1 can French-cut green beans
1 c. chopped celery
1 c. chopped green pepper
1 bunch green onions (chop tops and all)
1 small jar pimentos, drained
1 tsp. salt
1 tsp. pepper
1 Tbsp. water
3/4 c. white vinegar
1 c. sugar (can use less)

Preparation

Drain and mix all vegetables.
In small pan, boil salt, pepper, water, vinegar and sugar.
Pour over vegetables.
This keeps 3 or 4 days in fridge.