Vegetable Salad - cooking recipe

Ingredients

1 (12 oz.) can white Shoe Peg corn or white whole kernel corn
1 (16 oz.) can French-style green beans
1 (16 oz.) can small peas
1 c. chopped celery
1 big onion
1 medium size green pepper
1 small jar pimientos
1 c. sugar
2/3 c. vinegar
1/2 c. oil

Preparation

Drain all vegetables.
Add celery, onion, green pepper and pimientos.
Toss all together.
In saucepan heat sugar, vinegar and oil until sugar dissolves.
Cool.
Pour over vegetables and mix.
This will keep for several weeks in refrigerator and can also be put in freezer.