Vegetable Salad - cooking recipe

Ingredients

1 can LeSueur English peas (15 oz.)
1 can white Shoe Peg corn (11 oz.)
1 can French-style green beans (16 oz.)
1 bunch green onions, chopped
1 bell pepper, chopped
1/2 c. chopped celery
1 small jar pimentos (4 oz.)
3/4 c. cider vinegar
1/2 c. oil
1 c. sugar
salt
1/2 tsp. pepper

Preparation

Heat cider vinegar, oil and sugar until sugar melts.
Add salt and pepper.
Pour on vegetables.
Marinate overnight in refrigerator.
Drain and serve on lettuce leaves.