Chilled Vegetable Salad - cooking recipe

Ingredients

1 c. sugar
3/4 c. cider vinegar
1/2 c. vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced
1 (7 oz.) jar diced pimiento, undrained
1 (15 1/4 oz.) can small sweet green peas, drained
1 (14 1/2 oz.) can French-cut green beans, drained
1 (11 oz.) can white shoepeg corn, drained
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat and cool 30 minutes. Stir together rest of ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon. Makes 8 cups. Salad may be stored in an airtight container in the refrigerator for several days.