Corn Salad - cooking recipe

Ingredients

3/4 c. sugar
3/4 c. vinegar
1/2 c. vegetable oil
salt and pepper to taste
1 tsp. celery seeds
1 (15 oz.) can white Shoepeg corn, drained
1 (15 oz.) can sweet yellow corn, drained
1 (15 oz.) can garden peas, drained
1 onion, chopped
1 green bell pepper, chopped
1 (4 oz.) jar diced pimentos

Preparation

In small saucepan, combine sugar, vinegar and oil. Season to taste with salt and pepper. Add celery seeds. Heat until hot, but not boiling. Cool.