Vegetable Salad - cooking recipe

Ingredients

1 can white whole kernel corn
1 can small peas
1 can French-cut green beans
1 c. chopped onion
1 c. chopped green pepper
1 small jar pimentos
3/4 c. vinegar
1 c. salad oil
1 tsp. salt
1 Tbsp. water
3/4 c. sugar

Preparation

Drain liquid off corn, peas and beans.
Mix vegetables in a large bowl.
Place vinegar, sugar, oil, salt and water in a saucepan; bring to a boil.
Then allow to cool.
Pour over vegetables and let them chill in refrigerator overnight.
Salad will keep for several weeks in refrigerator.
Serves 8.