Overnight Vegetable Salad - cooking recipe

Ingredients

2 (16 oz.) cans green peas, drained
2 (16 oz.) cans French-style green beans, drained
2 (11 oz.) cans Shoe Peg white corn, drained
1 medium onion, chopped
3/4 c. chopped celery
2 Tbsp. chopped pimentos
1 1/2 c. sugar
1 c. vegetable oil
1 c. white wine vinegar
salt and pepper

Preparation

In a large bowl, combine all the vegetables.
In a saucepan, combine sugar, oil, vinegar, salt and pepper.
Heat and stir until sugar dissolves.
Pour over vegetables.
Cover and refrigerate overnight.
Drain slightly and serve.