Vegetable Salad - cooking recipe

Ingredients

1 can French-style green beans, drained
1 can white Shoepeg corn, drained (reserve 1 Tbsp. liquid)
1 can LeSueur sweet peas, drained
1 small jar pimentos, drained
1 c. each: celery, green pepper and onion, chopped fine
1 c. sugar
1/2 c. salad oil
3/4 c. white vinegar
1/2 tsp. salt
1 tsp. pepper
1 Tbsp. reserved corn juice

Preparation

Cool and pour over mixed vegetables.
Refrigerate overnight. Keeps 6 weeks in refrigerator.