Easy Vegetable Salad - cooking recipe

Ingredients

1 can Shoepeg corn
1 can LeSueur peas
1 can French-cut beans
1 onion, chopped
1 green pepper, chopped
1 (4 oz.) jar pimento
1 c. celery
1 tsp. salt
1 tsp. pepper
1 c. sugar
1/2 c. oil
3/4 c. vinegar
1 Tbsp. water

Preparation

Drain canned vegetables.
Mix all ingredients well; let stand overnight.
Drain before serving.