Vegetable Salad - cooking recipe

Ingredients

3 c. white Shoe Peg corn
1 small can French-cut green beans
1 small can tiny peas
1 c. diced celery
1 c. diced green pepper
1 c. chopped onion
1 jar pimento
1 c. sugar
1 Tbsp. water
3/4 c. vinegar or lemon juice
salt and pepper
1/2 c. oil

Preparation

Drain all liquids. Heat last 5 ingredients. Cool. Pour over vegetables and chill overnight.