Vegetable Salad - cooking recipe

Ingredients

1 (12 oz.) Shoe Peg corn
1 (16 oz.) small peas
1 c. celery, chopped
1/2 c. vinegar
1 c. sugar
1 (16 1/2 oz.) French-cut green beans
1 (4 oz.) chopped pimentos
1 c. green pepper, chopped
1/2 c. vegetable oil
1 tsp. salt and pepper

Preparation

Drain canned vegetables. Bring vinegar, oil, sugar, salt and pepper to a boil.
Let cool and pour over vegetables.
Set overnight.
Keeps 2 weeks in refrigerator.