Pea Salad - cooking recipe

Ingredients

3/4 c. vinegar
1/2 c. oil
1 tsp. salt
1 Tbsp. water
1 tsp. pepper
1 c. sugar
1 (16 oz.) small green peas
1 (16 oz.) French-cut beans
1 (12 oz.) Shoepeg corn, drain all three well
1 small jar pimento
1 c. chopped celery
1 green pepper, chopped fine
1 bunch green onions, chopped fine

Preparation

Boil first 6 ingredients and allow to get cold.
Mix vegetables and pour dressing over them.
Mix well.
Refrigerate 12 hours before serving.
Overnight is fine.
Stir well and drain before serving.
Save liquid.
Marinate leftovers.