Corn Salad - cooking recipe

Ingredients

2 cans Shoe Peg corn
1 can French-style green beans
1 can small early English peas
1 jar pimento
1 bell pepper, chopped
1 onion, chopped

Preparation

Pour first 4 ingredients in a colander and drain.
Bring to boil 3/4 cup sugar, 1/3 cup vinegar, 1/2 cup cooking oil, 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon celery seed. Pour over vegetables and refrigerate.