Marinated Vegetable Salad - cooking recipe

Ingredients

1 (15 oz.) can midget or small butter beans
1 (15 oz.) can tiny green peas
1 (15 oz.) can French cut green beans
1 (15 oz.) can Shoepeg white corn
1 c. onion, chopped
1 c. green pepper, chopped
1 jar pimento, chopped (optional)
1 c. sugar
1 Tbsp. water
3/4 c. vinegar
1 tsp. salt
pinch of pepper

Preparation

Boil 5 minutes.
Cool and pour over vegetables.
Let stand overnight before serving.
Will keep several days in the refrigerator.