Marinated Vegetables - cooking recipe

Ingredients

1 (16 oz.) can tiny peas (LeSueur), drained
1 (12 oz.) can white corn, drained
1 (16 oz.) can French-cut green beans, drained
1 small jar pimentos chopped and drained
3/4 c. celery, chopped
1 medium onion, sliced or chopped
1/2 c. salad oil
1/2 c. wine vinegar
3/4 c. sugar
1 tsp. salt
1/2 tsp. pepper

Preparation

Pour over vegetables and let stand overnight in refrigerator. Drain well before serving.
Will keep several days.