Vegetable Salad - cooking recipe

Ingredients

1 can French-cut green beans, drained
1 can white Shoe Peg corn
1 can LeSueur peas
1 jar minced pimento
1/4 c. chopped celery
1/2 c. chopped green onion
1 c. chopped green pepper
3/4 c. white vinegar
1 c. sugar
1/2 c. oil
1 tsp. celery seed

Preparation

Marinate overnight, stirring once or twice.
Drain off juice before serving.
Will keep up to 6 weeks.