Green Bean Salad - cooking recipe

Ingredients

1 can Blue Lake green beans (whole)
2 or 3 small red onions, cut in rings
1 small jar pimento
4 stalks celery, cut in pieces (1 1/2 c.)
1 tsp. salt
1/2 c. Wesson oil
1 can English peas
1 bell pepper
1 c. sugar
3/4 c. vinegar

Preparation

Drain beans and peas. Add chopped pimento, celery, pepper and onion rings.
Heat sugar and vinegar.
Cool. Add salt and Wesson oil.
Pour over vegetables.
Let marinate for 24 hours in refrigerator. Drain before serving. This will keep several days after it has been marinated.
Can be made ahead of time.