Bean Salad - cooking recipe

Ingredients

2 cans French cut green beans, drained
1 can corn (white Shoepeg)
1 c. purple onion
1 small jar pimento
1 c. bell pepper
1 c. celery
1 c. sugar
3/4 c. Red Vinegar
1/2 c. vegetable oil
1 tsp. water
Salt and pepper to taste

Preparation

Dissolve in a pan and let come to a boil.
Pour over vegetables.
Keeps well.