Corn Pea Salad - cooking recipe

Ingredients

3/4 c. cider vinegar
1/2 c. oil
1 c. sugar (scant)
1 can Shoepeg white corn, drained (Green Giant)
1 small jar diced or chopped pimentos, not drained
1 tsp. pepper
1 c. celery, chopped
1 can or 2 small LeSueur peas, drained
1 tsp. salt
1 medium green pepper, chopped
1 bunch (3 to 4) green onions (tops, too)

Preparation

Pour first 3 ingredients cooled over all the rest.
Marinate a day or more, at least overnight, stirring occasionally.
Remove from marinade when serving.