Marinated Vegetable Salad - cooking recipe

Ingredients

1 can Shoe Peg corn (white)
2 cans French-style green beans
1 1/2 c. sugar
1/2 c. salad oil
1/2 to 1 c. each: bell pepper, celery and onion, diced
1 can English peas
2 oz. diced pimentos
1 c. vinegar
seasoning to taste (salt, seasoned pepper, garlic and Worcestershire)

Preparation

Bring sugar, vinegar and oil to a rolling boil until sugar dissolves.
Set aside to cool.
Drain canned vegetables; mix with remaining ingredients.
Add vinegar mixture and refrigerate overnight.
You just continue to add vegetable ingredients to the marinade as the salad is eaten.
Keeps well for 2 to 3 weeks.