Shoepeg Salad - cooking recipe

Ingredients

1 can French-cut green beans, drained
1 can tiny peas, drained
1 can Shoepeg corn, drained
1 (4 oz.) jar pimientos, drained
1 c. finely chopped celery
1 medium onion, chopped
1 medium green pepper, chopped
1 c. sugar
1/2 c. vinegar
1/2 c. oil
1 tsp. salt
1/2 tsp. pepper

Preparation

Combine all vegetables in a large bowl; set aside.
In a saucepan, combine sugar, vinegar, oil, salt and pepper; bring to a boil.
Cool slightly and pour over vegetables.
Cover and refrigerate overnight.