Marinated Bean Salad - cooking recipe

Ingredients

1 can LeSeuer English peas
1 can French-cut green beans
1 small jar pimiento, chopped
2 small red onions
1 carrot, shaved
1/2 bell pepper
2 or 3 celery stalks
pickled beets (optional; for color, don't add until time to serve)
1 c. sugar
1 c. cider vinegar
1/2 c. Wesson oil
1 Tbsp. salt
1 Tbsp. water
pepper to taste

Preparation

Drain canned vegetables.
Chop onions, celery and pepper. Dissolve sugar in vinegar, oil and water.
Pour over mixed vegetables.
Let set overnight in refrigerator.
Before serving, drain liquid from salad.