Vegetable Salad - cooking recipe

Ingredients

1 small can garbanzo peas
1 can Shoe Peg corn
1 can green beans (Italian style)
1 small jar pimento
1 can black-eyed peas
1 c. chopped red onion
1 c. blanched baby carrots
1 c. sugar
1/2 c. vinegar
1/4 c. oil
1 tsp. salt
1 tsp. pepper

Preparation

Drain all canned vegetables and place in a large bowl.
In a saucepan, mix sugar, vinegar, oil, salt and pepper.
Heat mixture until sugar dissolves.
Let cool.
Add vinegar mixture to vegetables.
Toss.