Marinated Vegetable Salad - cooking recipe

Ingredients

1 can small green peas (No. 2 can), drained
1 can white Shoepeg corn (No. 2 can), drained
1 c. green pepper, chopped
1 c. celery, chopped
1 can French-cut string beans (No. 2 can), drained
1/2 c. chopped onions
1 large jar pimentos, chopped
1 tsp. salt
1 tsp. pepper
1 c. sugar
1/2 c. oil
3/4 c. white vinegar
1 Tbsp. water

Preparation

Bring salt, pepper, sugar, oil, vinegar and water to a boil and dissolve good.
Pour this over drained vegetables.
Let stand 24 hours.
Drain and serve.
Will keep several weeks in refrigerator.