Picnic Salad - cooking recipe

Ingredients

1 can Shoepeg corn
1 can French-style green beans
4 stalks celery, chopped fine
1 purple onion, sliced thin
1 can tiny English peas
1 jar pimentos, cut up
1 large bell pepper
1/2 c. oil
1 c. sugar
3/4 c. white vinegar
1 tsp. salt

Preparation

Boil and cool the following: oil, sugar, white vinegar and salt.
Pour this mixture over vegetables. Marinate at least 24 hours (covered in the refrigerator). Drain and serve cold.