Vegetable Salad - cooking recipe

Ingredients

1 (6 oz.) Shoe Peg corn
2 bell peppers, chopped
2 small cans LeSueur English peas
1 can French-style green beans
2 green onions, chopped
1 small jar pimentos
1 c. sugar
3/4 c. Mazola oil
1 tsp. black pepper
3/4 c. cider vinegar

Preparation

Drain corn, peas, green beans and pimentos into a colander. Combine vinegar, sugar, Mazola oil, salt and pepper in a saucepan and bring to a boil.
Pour sauce over vegetables in a bowl.
Will keep for 2 weeks or longer.