Vegetable Salad - cooking recipe

Ingredients

1 (17 oz.) can whole kernel corn
1 (16 oz.) can French-style green beans
1 (8.5 oz.) can green peas, drained
1 (2 oz.) jar pimento, drained
4 stalks celery, chopped
1 onion, chopped
1 c. vinegar
2/3 c. oil
2 Tbsp. water
1 1/2 c. sugar

Preparation

Combine the first 6 items in large bowl, tossing lightly. Cover and refrigerate 1 hour.
Combine vinegar, oil, water and sugar.
Mix well until sugar dissolves.
Pour over vegetables. Cover and refrigerate for 24 hours.
Drain and serve in a lettuce lined bowl.
Yields 8 servings.