Vegetable Salad - cooking recipe

Ingredients

1 (12 oz.) can white shoe peg 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 pimentos
1 c. sugar
2/3 c. vinegar
1/2 c. oil

Preparation

Drain all vegetables.
Add celery, onion, green pepper, and pimentos; 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.