Marinated Vegetable Salad - cooking recipe

Ingredients

1 (17 oz.) can small English peas, drained
1 (17 oz.) can whole kernel corn
1 (15 1/2 oz.) can French-style green beans, drained
1 (2 oz.) jar diced pimento, drained
1/2 c. diced celery
1/2 to 1 c. chopped onion
1 c. sugar
1/2 tsp. black pepper
1 tsp. salt
1/2 c. vegetable oil
3/4 c. vinegar

Preparation

Combine vegetables, tossing lightly.
Combine remaining ingredients in a medium saucepan; bring to a boil over low heat, stirring occasionally.
Pour into vegetables, stirring gently to blend well.
Cover and chill 24 hours.
Yield:
6 to 8 servings.