Vegetable Salad - cooking recipe

Ingredients

1 can peas, drained
1 can white corn, drained
1 can green beans, French-style
1 small jar pimentos
1 c. celery, chopped
1 medium onion, chopped
1/2 c. white wine vinegar
1/3 c. Crisco oil
1/8 tsp. pepper
1 tsp. salt
2/3 c. sugar

Preparation

Bring last 5 ingredients to a boil and pour over vegetables. Let set overnight.
Keeps 2 weeks in refrigerator.