Vegetable Salad - cooking recipe

Ingredients

1 can LeSueur peas (do not substitute)
1 can Shoe Peg corn (small white corn)
1 small can yellow corn
1 small can pimiento
1 c. green pepper, finely chopped
1 c. celery, finely chopped
1/2 c. onion, finely chopped
1/2 c. Cracker Barrel sharp Cheddar, diced
1 c. sugar
1/4 c. vegetable oil
1/2 c. vinegar
1 tsp. salt
1 tsp. pepper

Preparation

Drain first 4 ingredients well.
Mix them with the next 4 ingredients.
Top with a sauce made of the last 5 ingredients. Sauce should be mixed in a saucepan, brought to a boil and let cool.
Refrigerate at least 2 hours or overnight.