Marinated Vegetable Salad - cooking recipe

Ingredients

1 small can English peas
1 (16 oz.) can French-cut green beans
1 can yellow whole kernel corn
1 large sweet green bell pepper, chopped
1 (4 oz.) jar pimento, chopped
1 c. celery, chopped
1 c. onion, chopped
1 c. sugar
3/4 c. white vinegar
1/2 c. Crisco oil
1 tsp. salt
1 tsp. pepper

Preparation

Drain juice from cans and in a large bowl, mix together all vegetables.
Bring to a boil the sugar, vinegar, oil, salt and pepper.
Cool quickly in ice water.
Pour cooled liquid over vegetable mixture and chill overnight.
May be kept in refrigerator for 2 to 3 weeks.