Marinated Pea Salad - cooking recipe

Ingredients

3/4 c. vinegar
3/4 c. sugar
1 Tbsp. water
1 tsp. salt
1/4 to 1/2 tsp. pepper
1 (17 oz.) can small English peas, drained
1 (12 oz.) can Shoepeg corn, drained
1 (2 oz.) jar diced pimiento, drained
1 c. finely chopped celery
1 c. finely chopped onion

Preparation

Combine first 5 ingredients in a small saucepan; bring mixture to a boil and boil 1 minute.
Let cool completely.
Combine remaining ingredients in a bowl and toss lightly.
Pour marinade over vegetable mixture, stir gently. Cover salad and refrigerate overnight. Yields 10 to 12 servings.